Crudite Platter With Chipotle Ranch Dressing Recipes

CHIPOTLE RANCH DRESSING

Chipotle Ranch Dressing image

I was looking for a dressing similar to one served at Moe's restaurant and found this one on copykat.com. It's not like the one I had, but it tastes pretty good anyway.

Provided by iris5555

Categories Salad Dressings

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
1 cup sour cream
1 cup buttermilk
1 1/2 teaspoons granulated garlic
1 teaspoon garlic powder
1 1/2 teaspoons onion powder
1/4 cup dried parsley (I used fresh)
1 1/2 teaspoons dried chipotle powder
1 1/2 teaspoons lime juice
1 1/2 teaspoons salt

Steps:

Mix in mixer on low speed until well mixed.
Refrigerate.

Nutrition Facts : Calories 448.9, Fat 37.1, SaturatedFat 12.3, Cholesterol 49.2, Sodium 1601.4, Carbohydrate 26.1, Fiber 1.1, Sugar 8.8, Protein 5.9

CRUDITE PLATTER WITH CHIPOTLE RANCH DRESSING

Crudite Platter with Chipotle Ranch Dressing image

Provided by Food Network Kitchen

Categories appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt, as needed
1 broccoli stalk, trimmed into florets, about 3 cups
8 ounces asparagus, stalks peeled, woody ends trimmed
1 red bell pepper, seeded, and cut into strips
1 red bell pepper, seeded, and cut into strips
1 yellow bell pepper, seeded, and cut strips
1 yellow bell pepper, seeded, and cut strips
1 bunch radishes (with greens attached)
2 kirby cucumbers, cut into spears
2 cloves garlic
1/2 teaspoon kosher salt
1/3 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon chipotle hot sauce
3 tablespoons minced fresh cilantro leaves
1 scallion (white and green parts), very thinly sliced
1/2 teaspoon finely grated orange zest

Steps:

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. Cool, remove them from the ice water, and pat dry. Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are.
Arrange all the vegetables on a large serving platter and serve with the chipotle dip.
For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.

CHIPOTLE RANCH DRESSING

Chipotle Ranch Dressing image

"The Happy Homemaker blog" shared this recipe on a local morning news show. She uses this with her Zucchini Tots recipe Depending how spicy you like it, you can use as many as 6 peppers

Provided by SB61287

Categories Sauces

Time 10m

Yield 1 pint, 24 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) bottle ranch dressing
2 chipotle chiles in adobo
1 tablespoon garlic, minced
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper

Steps:

In a food processor or blender , combine all ingredients. If you want more peppers, puree two then add more, taste until you have it spicy enough for you.

Nutrition Facts : Calories 92.1, Fat 9.7, SaturatedFat 1.5, Cholesterol 6.2, Sodium 206.8, Carbohydrate 1.4, Fiber 0.1, Sugar 0.5, Protein 0.2

MIXED-BEAN CRUDITE WITH CUCUMBER RANCH DRESSING

Mixed-Bean Crudite with Cucumber Ranch Dressing image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 14

Ingredients

1 teaspoon salt
1/4 pound snow peas
1/4 pound sugar snap peas
1/4 pound wax beans
1/4 pound purple beans
1/4 pound haricots verts
1 medium cucumber, peeled and halved lengthwise
1 tablespoon finely chopped shallot
3/4 cup sour cream
1/4 cup buttermilk
1/4 cup mayonnaise
3 1/2 tablespoons fresh lemon juice, about 1 lemon
3 1/2 tablespoons coarse salt
3 tablespoons each finely chopped fresh flat-leaf parsley and fresh chives

Steps:

Bring a large pot of water to a vigorous boil. Add about a teaspoon of salt.
Snap off the ends of all the beans, leaving the tail on if desired
Cook beans and peas in separate batches, starting with the snow peas and ending with the haricots verts, just until color is brightened and they are crisp-tender. They should bend without snapping but not be at all limp, 30 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
To make dressing: Grate cucumber on the large holes of a box grater.
In medium bowl, mix together cucumber shallot, sour cream, buttermilk, and mayonnaise. Add fresh lemon juice, salt, parsley, chives, and cayenne pepper. Season with more salt and cayenne, if desired.
Arrange vegetables on a platter and serve with dressing for dipping.

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