Make this chipotle ranch veggie dip recipe from scratch to serve with fresh veggies for a healthy snack.
This coming weekend is one of those times that I have a lot of guilt going to work. I mean it’s convenient for the family when I cram a full 36 hours of work into one weekend, usually. But this weekend is loaded with activities the kids want/need to attend. I mean everything, choir events, soccer tournaments, Girl Scouts and the school fall festival. I know the girls don’t want to miss any of those things, but I also know my Mr. does not want to spend the whole weekend chauffeuring the girls around to said events. And we did say no to some things. There was a birthday party that we had to send regrets to, which I always feel bad about, and I’m pretty sure they won’t make it to the Girl Scout thing. So while I’m adulting at work this weekend, the girls and the Mr. will be racing from event to event, not getting much of a chance to relax after a long week at work. Cue mom guilt.
Knowing full well that they will stop for fast food this weekend, I decided to have some healthy snacks ready to go, even if it’s just for my own piece of mind. My family is good in the sense that if the veggies are in front of them they will eat them. Of course a good dip helps too. I’m not above store-bought dips and dressings, but there are so much junk and preservatives in those that I really prefer to make them from scratch.
I’m on a chipotle kick this week, if you couldn’t tell by my recipe for Smokey Chipotle Popcorn. I could seriously eat the chipotle peppers straight outta the can. Yep, I’m hardcore like that. This is my usual homemade ranch dip recipe with a couple changes, mainly the addition of chipotle pepper, some adobo sauce and smoked hot paprika. The dip is surprisingly not too hot. If you want a little more heat, add some ground chile pepper and an extra chipotle pepper or two.
- 1 1/2 cups sour cream
- 1 cup mayonaise
- 3 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1/2 cup chopped flat leaf parsley
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped chives
- 1 teaspoon white vinegar
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon freshly ground pepper
- sea salt to taste
- Place all ingredients into jar and blend with immersion blender. Serve chilled.
- Add buttermilk to thin for salad dressing; add 1/2 teaspoon ground chile pepper for more heat!
Amount Per Serving: Calories: 188 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 25mg Sodium: 190mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 1g