Best 7 Chipotle Dipping Sauce Recipes

CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• Shell and devein the shrimp. Pat dry.
• In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
• Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
• Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
• Serve hot or at room temperature with the dipping sauce.

CHIPOTLE CHICKEN SKEWERS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
• FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
• Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

CHIPOTLE HONEY DIPPING SAUCE (FOR SHRIMP COCKTAIL)

Steps:

• In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes.
• Puree mixture in a blender (or use an immulsifier) until smooth. Stir in the honey and vinegar. Serve at room temperature as a dipping sauce with shrimp.

FRIED OYSTERS W/CHIPOTLE-LIME DIPPING SAUCE

Steps:

• 1. OYSTERS: In a heavy pot, over medium heat, add 3 to 4 inches of vegetable oil and heat to 350 degrees F. NOTE: I use an electric deep fryer.
• 2. In a shallow bowl, combine the flour and cornmeal with the all purpose seasoning, paprika, salt, and pepper.
• 3. Drain oysters well. In a medium bowl, pour the buttermilk over the oysters. Lift the oysters out of the buttermilk, letting any excess drip off, and dredge them in the seasoned flour mixture.
• 4. Fry them in batches, turning them often, until golden, about 1 to 1 1/2 minutes. Transfer to a paper towel lined plate to drain.
• 5. CHIPOTLE LIME DIPPING SAUCE: In a small bowl, mix together chipotle, adobo sauce, mayonnaise, cilantro lime juice, and cumin. Taste and add salt, and adjust seasonings. Refrigerate until ready to serve.
• 6. COCKTAIL SAUCE: Mix all ingredients together.

CHIPOTLE MUSTARD DIPPING SAUCE

Steps:

• With a whisk, mix all ingredients together well and serve.
• Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.

EMPANADAS WITH CHIPOTLE RANCH DIPPING SAUCE #RSC

Steps:

• Make the Chipotle Ranch Dipping Sauce: Chop 2 tbs. shallots and 1 clove garlic in a small food processor for a few seconds. Add a chipotle pepper and 1 tbs. of the adobo sauce and process for about 30 seconds. Add Hidden Valley Original Ranch Dressing, Greek Yogurt and the zest and juice of a lime. Process until smooth. Remove to a bowl and stir in 2 tbs fresh chives. A quick garnish of chives before serving looks great!
• Bring a small pot of water to the boil and cook diced potatoes until tender, about 5 to 8 minutes. Drain.
• Brown ground pork in a pan over medium high heat. Drain the meat and toss in a bowl with the Hidden Valley Original Ranch Seasoning Mix.
• Heat the Olive Oil in the same pan, add 2 tbs shallots and 2 tbs chopped garlic and saute for a minute. Puree a chipotle pepper with 1 tbs. adobo sauce (add a little water if needed) in a small food processor and add to the shallot mixture in the pan along with the tomato paste, corn kernels, potatoes, oregano, cooked pork and water. Cook until all ingredients are well mixed and liquid is almost evaporated. Stir in 2 tbs fresh chives and season with salt and pepper.
• Roll out pizza dough and cut into 5-inch rounds. Place 2 heaping tablespoons of meat mixture in the center of each dough round and fold over into a half moon shape. Seal edges by crimping with a fork. Bake in a preheated 425-degree oven for about 20 minutes, until golden and delicious. Enjoy with the Chipotle Ranch Dipping Sauce.

PALEO CHIPOTLE DIPPING SAUCE

Steps:

• Combine paleo mayonnaise, chipotle peppers, fresh cilantro, olive oil, lime juice, and garlic in a food processor or blender. Pulse or blend mixture until smooth and well combined, about 1 minute.