This smoky, savory, and creamy Low-Fat Chipotle Ranch Sauce is the perfect match for bean burgers, veggie hoagies, sandwiches, baked fries, and so much more!
I have to admit, I am a serious potato lover–baked potatoes, mashed potatoes, boiled potatoes, Chili Cheese Fries, Loaded Potato Skin Bites, baked French fried potatoes, air fried potatoes–any kind of potatoes!
This Low-Fat Chipotle Ranch Sauce is the perfect dipping sauce, and it’s so easy to make!
Chipotles in adobo sauce can be found in the Latino section of most grocery stores. There are 8-10 chilies in each can. Once I open a can, I place the other chilies and sauce into a plastic bag and store in my refrigerator to be used in other recipes like hummus and salsa. They have a small amount of oil in them, so some may want to use chipotle powder instead.
No cooking required, and only a blender is needed to make this recipe. Whether you put it on burgers and sandwiches, or use it as a dip, this stuff is amazing!
Other than the chipotles, the other magic ingredient is my Low-Fat Eggless Mayo that makes it creamy and delicious!
Other Healthy Plant-Based Snack Ideas Include:
- 15 Easy Plant-Based Snack Idea
- Spinach Artichoke Dip
- Roasted Red Pepper Hummus
- Colorful Chili Bean Dip
- 1/2 cup low-fat mayo (recipe below)
- 1/2 to 1 whole chipotle in adobo sauce (picture below) or chipotle powder
- 2 tsp lime juice
- 1 tsp sugar (I use sucanat)
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp garlic powder
- pinch cummin
- 1 lb. silken tofu
- Tbsp sugar (I use sucanat)
- Tbsp lemon juice
- 1-1/2 Tbsp Dijon mustard
- 1/4 tsp sea salt
Place all ingredients into blender and blend until smooth.
Place all ingredients into blender and blend until smooth. This mayo can be used on bean burgers, sandwiches, and in sauces. Store in jar with lid in refrigerator. Will keep up to about 10 days.