Spicy Ranch Recipe

Seasonings & Sauces

1. 1

   Prep

   Measure out all ingredients. Mince the chipotle in adobo (or measure adobo sauce), mince the garlic, and finely chop the cilantro and chives if using. Have the buttermilk chilled.

2. 2

   Combine base

   In a medium bowl, whisk together the mayonnaise (1 cup) and sour cream (1/2 cup) until smooth and fully combined.

3. 3

   Add thinners & acids

   Whisk in the buttermilk (1/2 cup) a little at a time until the texture is a pourable but still creamy dressing. Add the fresh lime juice (2 tbs), apple cider vinegar (1 tbs), and honey (1 tsp). Whisk until evenly incorporated.

4. 4

   Add heat & aromatics

   Stir in the minced garlic (1 tsp) and the minced chipotle in adobo (1 tbs). If you prefer a milder heat, start with 1/2 tbs and taste before adding more. Mix thoroughly so the chipotle is evenly distributed.

5. 5

   Season & flavor

   Add the smoked paprika (1 tsp), cayenne (1/4 tsp), ground cumin (1/4 tsp), kosher salt (3/4 tsp) and freshly ground black pepper (1/2 tsp). Whisk vigorously and scrape the bowl sides to ensure all spices are incorporated.

6. 6

   Adjust texture & taste

   Taste the dressing. If it's too thick, whisk in up to 2 tbs extra buttermilk (add 1 tbs at a time) until you reach desired pourable consistency. Adjust heat by adding more chipotle (in 1/2 tbs increments) or cayenne (1/8 tsp increments). Balance acidity or sweetness with a squeeze more lime juice or an extra 1/2 tsp honey if needed.

7. 7

   Finish & chill

   Fold in the chopped cilantro (2 tbs) if using. Transfer the dressing to a covered container and refrigerate for at least 20–30 minutes to let flavors meld (can be used immediately if needed, but flavor improves with chilling). Before serving, give it a final stir and garnish with chopped chives (1 tbs).

8. 8

   Storage

   Keep refrigerated in an airtight container for up to 5–7 days. Stir or shake before each use; thin with a splash of buttermilk if it thickens.