Chipotle Ranch Salad Dressing

Chipotle ranch pairs the cool, buttermilk-and-herb base of a classic ranch with the smoky, slow-building heat of chipotle, which is smoked, dried jalapeño. Dressings in this style usually taste tangy and creamy first. Smoke and gentle warmth follow, and garlic and onion sit in the background. Esplanda's version is sold in the snacks aisle, which fits how this dressing is most often used: as a dip as much as a salad topping. The label is the place to check for exact ingredients, heat level and allergens, because those details aren't listed here. Serve it cold, straight from the fridge, and shake or stir it before pouring. Chilling keeps the texture thick enough to cling to food, and a short rest at room temperature loosens it slightly if you want a lighter drizzle. As a dip, it suits anything crisp or fried: celery and carrot sticks, tortilla chips, kettle-cooked potato chips, onion rings, french fries and chicken tenders. Its smokiness also works with grilled and roasted foods, such as char-edged corn, sweet potato wedges and grilled chicken. It pairs well with burgers and wraps, where it can replace a mayonnaise-and-hot-sauce combination. On salads, chipotle ranch suits sturdy ingredients that can carry a creamy dressing. Crisp romaine, shredded cabbage, black beans, corn, tomato, avocado, tortilla strips and grilled chicken fit the Southwestern profile the flavor points to. For a taco salad, toss the greens with a spoonful of dressing and drizzle a little more over the top. For a quick sauce, thin it with a splash of lime juice or a little water, then spoon it over tacos, quesadillas or breakfast burritos. Dressings like this are usually best used within the window printed on the label after opening, and kept refrigerated between uses.