Chipotle Ranch Sauce
A recipe from Fulton County School Nutrition
This creamy, tangy, smoky chipotle ranch combines cool ranch with spicy chipotle, perfect for burgers, sandwiches, nuggets, or pizza.
Ingredients:
- 3 cup Mayonnaise
- 1 1/2 cup Sour Cream, low fat
- 12 each Chipotle Peppers, canned
- 2/3 cup Milk, 2%
- 1/3 cup Juice, lime
- 3 tbsp Cilantro, fresh, leaves, chopped
- 4 tsp Parsley, Italian, fresh, leaves, chopped
- 2 tsp Spice, garlic, granulated
- 1 tsp Spice, onion, powder
- 1/2 tsp Spice, pepper, black, ground
- 1/2 tsp Salt, kosher
Steps:
- Place all ingredients in a food processor or blender.
- Blend until smooth and all ingredients are mixed.
- Place in the cooler, wrapped, labeled, and dated.
Hold at 41°F or below.
Recipe Details
HACCP Category:
Process #1 (No Cook)
Portions:
96
Portion Size:
1 tablespoon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 35 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 3.5 | g |
| Sodium: | 86 | mg |
Tips:
Preparing the Chipotle Ranch Sauce a day in advance is ideal, as it gives time for the flavors to meld and intensify.
Additional Recipe Photographs
