INGREDIENTS
· By Kaelah Stephan
This is ranch’s cooler, spicier cousin. Creamy, smoky, a little spicy, a little tangy, and fully addictive. I put it on salads, yes, but also tacos, roasted veggies, chicken wraps, sweet potato fries, grain bowls — honestly it’s one of those sauces that becomes a personality trait.
The best part? It takes 5 minutes and no fancy steps. Just stir it up, taste and tweak, and try not to eat it by the spoonful. (No promises.)
Instructions
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In a small bowl, whisk together the mayo and sour cream until smooth.
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Stir in adobo sauce, starting with 1 tablespoon and adding more for heat and smokiness.
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Add ranch seasoning, salt, and pepper to taste.
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Mix well, taste, and adjust seasoning as needed.
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Store in the fridge in a sealed jar or container for up to 1 week. Shake or stir before using.
Ingredient Swaps
If you don’t have:
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Sour cream → Sub with Greek yogurt for a tangier, high-protein option.
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Adobo sauce → Blend a chipotle pepper from the can into the dressing for more heat, or sub with a smoky hot sauce in a pinch.
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Ranch seasoning → Use dried dill, garlic powder, onion powder, and parsley to DIY your own.
Perfect Pairings
This dressing is everything on:
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Mexican Chopped Salad: Romaine / corn / black beans / avocado / crushed tortilla chips
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Southwest Wraps: Grilled chicken / lettuce / cheese / tomatoes / wrap of choice
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Roasted Veggies: Sweet potato wedges, crispy broccoli, or cauliflower bites
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Loaded Grain Bowls: Quinoa or rice / beans / greens / grilled veggies / drizzle of adobo ranch
PRO TIP:
Want to turn this into a dip? Just reduce the sour cream to ⅓ cup for a thicker version.
