Follow these steps for perfect results
Mazola Corn Oil
Cacique Crema Agria
Buttermilk
Fresh Cilantro
loosely packed
Lime Juice
Chipotle in Adobo Sauce
canned
Mazola Chicken Flavor Bouillon Powder
Spice Islands Garlic Powder
Spice Islands Onion Powder
Spice Islands Medium Grind Black Pepper
Combine corn oil, crema agria or sour cream, buttermilk, cilantro, lime juice, chipotle in adobo sauce, chicken flavor bouillon powder, garlic powder, onion powder, and black pepper in a blender or food processor.
Puree until very smooth, scraping down the sides as needed, for about 1 minute.
Serve immediately or cover and refrigerate for up to 1 week.
Expert advice for the best results
Adjust the amount of chipotle in adobo sauce to your preferred spice level.
For a thinner dressing, add more buttermilk.
If you don't have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar.
Everything you need to know before you start
5 minutes
Can be made up to a week in advance.
Drizzle over salad or serve in a small bowl as a dip.
Serve with tacos, quesadillas, or nachos.
Use as a salad dressing.
Serve as a dip for vegetables or chips.
Crisp and refreshing to balance the spice.
The lime complements the dressing's tanginess.
Discover the story behind this recipe
Popular condiment in Tex-Mex cuisine.
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