Chipotle Lime Ranch (Dairy-Free)

Makes about 2 ¼ cup

Ingredients

• 1 cup light olive oil (preferably Bertolli Olive Oil Extra Light Taste)

• 1/2 cup coconut milk, full fat canned  (preferably Thai Kitchen, this has the most mild flavor)

• 1 egg

• 1 tbsp each of:

  • lemon juice

  • lime juice

• 2 tbsp red wine vinegar

• 1 tsp each of:

  • garlic powder

  • onion powder

  • pepper

  • garlic salt (or salt) 

• 3 tbsp dried parsley

• 2-3 chipotles in adobo sauce

• Note: if you would like to include dairy, sub the olive oil/coconut milk/egg for sour cream or a mix of half sour cream & buttermilk

Instructions

1. Blend with an immersion blender (or regular one if you don’t have it) for about 1 minute

2. Set ranch sit in fridge for a few hours (even better overnight), allows flavors to meld and thicken

3. Stores up to 1 week