Chipotle Buttermilk Ranch Dressing
This particular recipe is for a chipotle ranch. You could quite easily leave out the chipotle peppers and it would still be a delicious dill buttermilk ranch. I've also used light buttermilk and light sour cream to reduce calories (or greek yogurt!), and the flavor really is quite similar. This recipe calls for regular, the substitution would be easy. One more thought before I share the recipe... you're going to laugh, but I have prefab ranch flavor packets added. Sometimes premade stuff adds flavor that really does enhance a dish. The Pioneer Woman's baked bean recipe calls for a can of already flavored baked beans. There is nothing shameful about adding flavor with something that has already been done for you. And now after rambling with a series of thoughts that aren't even remotely connected (except they mainly center around ranch), I present to you, my recipe:
Makes 2 16 oz Mason Jars (aka 32 oz)
2 1/2 cups low fat buttermilk
1 cup low fat sour cream/Greek yogurt
5 garlic cloves
1 cup parsley
3/4 oz packet of fresh dill
2-3 chipotle peppers (from a chipotle pepper can, in adobo sauce)
2 packets of buttermilk ranch powder
2 tsp Worcestershire
1 1/2 tsp salt
1 1/2 tsp black pepper
1. In a food processor, combine the garlic, the dill, the chopped parsley, the chipotle peppers, worcestershire and 1/2 cup of the buttermilk. The half cup of buttermilk provides enough of a liquid to really help puree the garlic, the herbs and the chipotle peppers. If you were to put all the buttermilk in there, it would "churn" and become frothy. (2 chipotle peppers in a very mild chipotle flavor with a little bit of heat. 3 would add a little more. You could even kick it up to 4 if you really like spice. But one the ingredients "stew" together, the spiciness increases. So just keep that in mind as you decide how spicy you want your dressing.)
2. Empty the pureed mixture into a mixing bowl. Add the sour cream/greek yogurt and the rest of the buttermilk. Stir together.
3. Add the ranch powder, salt and pepper and gently whisk until smooth.
4. Put into the desired storing receptacle of choice and enjoy.
I've kept this dressing in my fridge for 2 weeks of so without any problem. It might be able to last longer, but I can't vouch for that. :)