Best Creamy Chipotle Dressing Recipes

SOUTHWESTERN CAESAR SALAD WITH CREAMY CHIPOTLE DRESSING

Steps:

• DRESSING:.
• Whisk all dressing ingredients together in a medium bowl until well blended. Season to taste with salt and pepper.
• SALAD:.
• Mix lettuce, tomatoes and corn in large bowl.
• Add 3/4 of dressing and 2 T. of Parmesan. Toss.
• Determine if more dressing is needed. Add to taste.
• Sprinkle with remaining Parmesan before serving.

CREAMY CHIPOTLE-LIME DRESSING

Steps:

• Process lime juice, shallot, garlic, chipotle, sugar, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
• Add mayonnaise, sour cream, and cilantro; continue to process until smooth, about 15 seconds.
• Makes about 1 1/2 cups.
• Store in the refrigerator.

CREAMY MANGO CHIPOTLE SALAD DRESSING RECIPE - (4.3/5)

Steps:

• 1.Place all ingredients in your Blendtec blender {if you don't have a Blendtec, your normal blender will work fine} and pulse until all ingredients are blended well. 2.Use on your favorite salad recipe or as a dipping sauce.

FAT FREE CREAMY CHIPOTLE CILANTRO SAUCE/DRESSING

Steps:

• Roughly chop all the veggies, from garlic to onions, and add to a mini-chopper (or blender, but my mini-chopper works soooo much better).
• Add the sour cream, salt, cumin and lime juice.
• Blend until well mixed, but with a little texture.
• Cover and chill for at least an hour before serving. Check for seasoning and add ground pepper and salt if needed.

CREAMY CHIPOTLE DRESSING, NON-DAIRY

Steps:

• Blend tofu, soy milk, olive oil, lemon juice, honey, garlic powder, salt, cumin, and black pepper in a blender until smooth. Scrape the sides of the blender with a spatula as needed. Add chipotle peppers and adobo sauce a little bit at a time and blend into the sauce, tasting after each addition until you meet the level of spiciness you desire.
• Transfer sauce to a bowl. Stir dill into the sauce to serve.

GRILLED CABBAGE STEAKS WITH CREAMY CHIPOTLE DRESSING

Steps:

• Prepare a grill or cast-iron grill pan for medium-high heat. Clean and oil the grill grates.
• Cut the green and red cabbage halves into 6 wedges each, about 1 inch thick, leaving the core intact. Add the cabbage wedges to a baking sheet, brush on both sides with the olive oil and season with 1 teaspoon salt and a few grinds of pepper. Grill the cabbage until charred and slightly softened, about 5 minutes per side. Transfer back to the baking sheet and allow to cool slightly.
• Combine the vinegar, sugar, black peppercorns, coriander seeds, mustard seeds, 2 teaspoons salt and 1/2 cup water in a small saucepan. Bring to a simmer over high heat and cook until the sugar dissolves, about 1 minute. Add the onions to a small heatproof bowl and pour the vinegar mixture over the onions. Set aside until ready to use.
• Whisk together the yogurt, lime juice, chipotle in adobo sauce, honey and 1/2 teaspoon salt in a small bowl until combined.
• Shingle the cabbage wedges on a serving platter, alternating between the green and red. Drizzle generously with the chipotle dressing and top with the tomatoes, corn, black beans, pickled onions, Cotija and cilantro.

WILTED KALE WITH CREAMY CHIPOTLE DRESSING (RAW VEGAN)

Steps:

• Remove the stems from the kale, then wash and cut or tear into small pieces. Place into a bowl, add half the salt and start to massage the kale until it wilts and takes on a cooked texture.
• Fold in the tomatoes, onions, and hemp seeds.
• Blend all dressing ingredients in a high-speed blender until creamy and mix into the kale salad. ENJOY!

CREAMY CHIPOTLE DRESSING

Steps:

• In a blender add coriander seeds, followed by the salsa, mayonnaise, chipotle and pepper; blend until smooth. (Make sure the coriander seeds go in first or they may not blend enough and you'll have crunchy seeds in your salad) per serving: calories: 189 (2% from fat); protein: 2 grams; total fat: 0.5 gram; saturated fat:0; cholesterol:0; sodium:584 mg; carbohydrate: 44 grams: dietary fiber: 3 grams