Description
A creamy and smoky Southwest Salad Dressing that combines garlic, smoked paprika, and chopped chiles in adobo with sour cream, mayonnaise, and lime juice for a vibrant and zesty flavor. Perfect for adding a fresh kick to any salad or as a dip, this dressing can be made in just 10 minutes using a blender or whisk.
Ingredients
Dry and Spices
- 1 clove garlic, coarsely chopped
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped chiles in adobo
- 1/4 teaspoon cumin
- 1/4 teaspoon fine salt
Dairy and Liquids
- 1/2 cup full fat sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
Herbs
- 1 1/2 tablespoons coarsely chopped cilantro
Instructions
- Prepare Ingredients: Gather all ingredients including garlic, smoked paprika, chopped chiles in adobo, cumin, fine salt, sour cream, mayonnaise, lime juice, and cilantro. Coarsely chop the garlic and cilantro as required.
- Blend the Dressing: Add all the ingredients into a blender jar such as a small Blendtec jar or a personal-sized Ninja blender. Blend for 30 seconds until the mixture becomes smooth and creamy.
- Refine Texture: Scrape down the sides of the blender jar to incorporate any remaining ingredients, then blend for an additional 15 seconds to ensure even consistency.
- Store Properly: Transfer the dressing to a covered glass jar and refrigerate. It can be stored safely for up to 1 week, allowing the flavors to meld and intensify.
Notes
- For a chunkier texture, use a whisk and finely chop ingredients instead of blending.
- Adjust the amount of chopped chiles in adobo to control the heat level.
- Shake or stir the dressing before each use to recombine separated ingredients.
- This dressing pairs well with leafy green salads, grilled vegetables, or as a dip for chips.
- Store in the refrigerator and consume within one week for optimal freshness.
