Chipotle Lime Southwest Dressing is a spicy salad dressing made with chipotle peppers in adobo sauce, fresh lime juice, southwest spices with a bit of creaminess from Greek yogurt. The flavors are bold and spicy, and if you love to add a punch of flavor to your salads, this dressing is perfect for you.
I’m not a fan of spice, for the sake of only spice, but I do enjoy some spice with robust flavors. My husband, on the other hand, shies away from spice altogether. Well, let’s be honest, he is a wuss and just can’t handle any spice! I swear, sometimes I make things that I can barely even taste the spice in, and he is across the table in tears whining about how spicy I made it. I don’t know what I am going to do with that boy sometimes.
If you need to tame down the spice in the dressing, for those with more sensitive taste buds, cut back on the chipotles in adobe. It will bring down the spice, but you will still have plenty of flavor with the other spices.
Chipotle Lime Southwest Dressing
Equipment
Ingredients
- 3 chipotle chilies in adobo sauce
- 1/4 c. champagne vinegar
- 1/3 c. fresh lime juice
- 1/3 c. olive oil
- 1/4 c. water
- 2 Tbsp honey
- 1/3 c. nonfat plain Greek yogurt
- 1 Tbsp. paprika
- 1 Tbsp. cumin
- 2 tsp. diced garlic
- 1 tsp. coriander
Instructions
- Combine all of the ingredients in a blender and combine until smooth. Store refrigerated.
Nutrition
Another fresh dressing recipe!
Christine says
OMG! I have a new favorite! I recently enjoyed a southwestern salad with a chipotle lime viniagrette and thought I would try to recreate the dressing. Your recipe is spot on! I look forward to creating my own southwestern salads with this dressing.
JoAnne Johnson says
YIELD: 2 SERVING SIZE: 2 cups (?) Your dressings are amazing! I do not understand though what you mean by saying 2 cups is 2 servings? Other recipes state the same thing. No one uses a whole measured cup in one serving. Can you explain please?
Danielle Green says
Thank you for pointing this out JoAnne. There was clearly an error with the input to the new recipe card and this has been updated to reflect the accurate serving size, which is 2 Tablespoons.
Piotr says
What do you mean by coriander? Seeds – whole, minced? Or leaves – fresh, dried?
Danielle Green says
ground coriander
Bill Kemper says
I use a good size pile of fresh leaves that I chop and throw into the blender with the dressing. I love it!
Shelby says
I omitted the water and am really glad I did as the texture would have been way off. Other than that, I’m not crazy about how it turned out. It was way too tangy and needed a better oil to vinegar/lime juice ratio.
I tinkered with it by adding some Chipotle powder, a little more honey, a tiny bit more greek yogurt, and some olive oil to salvage it. It came out pretty decent.
Also, the author should specify more clearly what kind of coriander she means as that can mean a lot of different things depending on where you’re from.
Shelby says
I omitted the water and am really glad I did as the texture would have been way off. Other than that, I’m not crazy about how it turned out. It was way too tangy and needed a better oil to vinegar/lime juice ratio.
I tinkered with it by adding some Chipotle powder, a little more honey, a tiny bit more greek yogurt, and some olive oil to salvage it. It came out pretty decent.
Also, the author should specify more clearly what kind of coriander she means as that can mean a lot of different things depending on where you’re from.
Crystal says
Do you know how long it would be good in the refrigerator for?
Danielle Green says
I keep mine for about a week.
Nora says
Hi,
I made this dressing exactly according to the recipe, it is WAY too spicy for me!! Good flavor but I have to side with your husband. Next time, I’ll use a fraction of the chipotle pepper and spices. My husband, who loves spicy food, thought it was just right!
Christina Aleman says
Quinoa is a very healthy substitute for our regular rice, Making these recipe is an absolute YES because yy know you are giving your kids and family healthy food.
Aislinn says
This was super easy to make and it came out with lots of flavor. I would increase the amount of yogurt next time to make the consistency less watery. I would also add salt.
Monica Sawall says
Hi, Danielle–
I plan to try this recipe this week. Can I substitute white wine vinegar for the champagne vinegar? I’ve never seen that in my local grocery stores. I happen to have white wine vinegar in my cupboard, however.
Thanks!
Danielle | Krafted Koch says
Hi Monica, white wine vinegar would make a great substitute.
Bill Kemper says
I have used both apple cider vinegar and balsamic vinegar and they are both tasty to me.
Kim says
Wondering where that glass dressing bottle is from ? (First picture)
Danielle | Krafted Koch says
World Market 🙂
Denise says
Would love to have this recipe
Danielle | Krafted Koch says
Hey Denise, were you having a problem accessing the recipe for this?
DAPHNE says
HI DANIELLE,
I think the link might be broken. I can’t seem to access the recipe either 🙁
Danielle | Krafted Koch says
There is a big button at the bottom of the post that says click for recipe”, which leads to it here, http://www.kraftedkoch.com/chipotle-lime-southwest-dressing/2/