Chipotle southwest sauce is a delicious spread that goes well with sandwiches, burgers, tacos and more. It's a perfect balance of spicy, creamy and tangy and puts a fun spin on your sandwich spread. Best part? Ready in less than 10 minutes!
This southwest chipotle sauce was inspired by the well-known chipotle southwest sauce sold at subway! After having their sauce, I was determined to create my own version. I love adding spicy sauces to my sandwiches or fries to make them unique and flavorful.
This pairs perfectly with these healthy turkey burgers or as a dip for these almond flour air fried chicken tenders. It's the perfect addition to Mexican dishes, such as these chili lime shrimp tacos!
Reasons this Works
- This recipe is EASY! Just throw a few ingredients in the blender and you're done! The sauce can easily be made in under 10 minutes.
- This chipotle sauce adds extra flavor without having to change your recipe up. Looking for sauce to add to your grilled meats? Use this recipe. Need a dip for fries? This will work perfect!
- The recipe is spicy, yet can be modified to a less spicy version based on individual taste preferences.
- Greek Yogurt: use plain Greek yogurt. Full fat Greek yogurt will be creamier, however a low fat or fat free option will provide less fat and calories to the overall sauce.
- Ranch dressing: Use a bottle of store bought ranch or make your own homemade ranch.
- Mayo: I prefer to use the mayo that is made with olive oil because it is a slightly healthier option
- Adobe chipotle peppers: use the canned adobe peppers. You can purchase a version that is already pureed, or one that has the whole peppers in it. Either one is fine.
- White vinegar: this adds some tanginess to the dip. You can substitute with apple cider vinegar or
See recipe card for full information on ingredients and quantities
Substitutions / Variations
- Spicy - add extra adobe peppers to the sauce to increase the spice level. If you prefer a mild version, start with only 1-2 tablespoon and add more as needed.
- Healthy Version- make this SW chipotle sauce healthier by using a low fat or fat free Greek yogurt. You can also use light ranch and mayo made with olive oil. This will help decrease the overall fat and calorie content of the dish.
- Consistency: To make this a thinner consistency, add water in 1 tablespoon increments until the desired thickness is achieved.
Step 1: Add the Greek yogurt, mayo, ranch dressing, chipotle peppers, vinegar, garlic powder and onion powder into a small food processor or blender. (Image 1)
Step 2: Blend on high until smooth (Image 2)
Step 3: Remove from blender and serve cold.
- This works best if made in a small food processor or small blender. Your normal size food processor does not work well because there is such a small amount of ingredient.
- Refrigerate for up to 7 days. Store in a squeeze bottle for easy service.
- Add a ½ teaspoon of paprika for a smoky flavor.
This chipotle southwest sauce can be served in a variety of ways. It goes well on burgers or sandwiches. You can also spread it on grilled meats, chicken kabobs or as a dip with chicken tenders.
This is a creamy sauce that has a base of sour cream, ranch, mayo and/or yogurt. Adobo chipotle peppers are usually added for an extra kick of spice.
Chipotle sauce tastes so good because it's the perfect balance of flavors and textures. Ranch dressing add a creamy herb flavor, while the adobo peppers bring zest to the sauce. The vinegar is added for a kick of tang.
While both sauces are spicy, chipotle sauce has a more creamy texture to it due to the mayo, ranch and Greek yogurt. Both are made from peppers, however siracha has sugar added, creating a different flavor profile.
More Related Recipes
If you tried this Chipotle Southwest Sauce recipe or any other recipe on my website, please please leave a star rating and let me know how you like it in the comments below. I love hearing from you!
Chipotle Southwest Sauce
- ¼ cup Greek Yogurt
- ¼ cup ranch dressing
- ½ cup mayo
- 3 tablespoon adobe chipotle peppers
- 2 tbsp white vinegar
- 1 teaspoon garlic powder
- 1 tsp onion powder
- Add the greek yogurt, ranch dressing, mayo, adobo chipotle peppers, vinegar, garlic powder and onion to a blender or food processor.
- Blend until smooth.
- Serve cold. Store in the refrigerator for up to 7 days.
- Use the canned Adobe chipotle peppers. This can be tricky to measure if the peppers are whole. I try to get about 2-3 peppers with some liquid (~3 tablespoon total peppers/liquid).
- Decrease or increase the amount of peppers based on your spice preference. Start small and add more as needed.
- There is no need to blend the recipe in a blender if your adobo peppers come pureed in the can. Simply stir everything to geter and serve cold.