The Origin of Chipotle Ranch

Photo by Cheryl Evans/The Republic

January, 2002, prepering for the Alwun House Exotica show in Phoenix, Arizona, chef DB Spitzer first mixed smoky chipotle with his homemade ranch dressing. This bold, creamy fusion predated the bottled “chipotle ranch” dressings later mass-marketed by major brands by several years. Though it began as a one-night experiment, that first spoonful marked the true beginning of Chipotle Ranch.

Chef Spitzer made small batches of ranch and salsa while living in the PNW, but it was not perfected until they moved to Phoenix, AZ in January 2002. Due to the availability of hispanic foods in the area Chef Spitzer was able to make a superior ranch dressing, not using jarred salsa, or hot sauce packets. It wasn’t until 2010 that Hidden Valley released their own version, and April, 2012 Food Network Magazine included their own recipe. Below is Spitzer’s OG recipe as it was made back in 2002. Good for salad, crudités, chips, or whatever you want.

Chef Spitzer’s Chipotle Ranch (2 Quart Batch)

Ingredients:

• 7.5 oz can chipotle peppers in adobo sauce
• 4 cups mayonnaise (approx. 1 quart)
• 4 cups buttermilk (approx. 1 quart)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried parsley
• 1 teaspoon dried dill
• 1 teaspoon smoked paprika
• 2 teaspoons salt (adjust to taste)
• 1 teaspoon black pepper
• 2 teaspoons fresh lime juice (optional, brightens flavor)

Instructions:

1. Prep the chipotle: Remove chipotle peppers from the can and roughly chop. Include a small amount of adobo sauce (adjust to taste; about 2–3 tablespoons for moderate heat).
2. Blend the base: In a blender or food processor, combine the chipotle, mayonnaise, and half of the buttermilk. Blend until smooth.
3. Season: Add garlic powder, onion powder, parsley, dill, smoked paprika, salt, pepper, and lime juice. Blend briefly to incorporate.
4. Adjust consistency: Gradually whisk in the remaining buttermilk until the dressing reaches your desired pourable consistency.
5. Chill: Refrigerate at least 2 hours before serving to let flavors meld. Can be stored in a sealed container for up to 2 weeks.