Loading Video...

Raw Veggies with Chipotle Ranch Dressing

Save Recipe
  • Level: Easy
  • Total: 3 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: About 3 cups dip
Share This Recipe


1 cup mayonnaise

1/2 cup sour cream 

1/4 cup Italian (flat-leaf) parsley leaves, minced 

2 tablespoons fresh dill, minced 

1 tablespoon minced fresh chives 

1 teaspoon Worcestershire sauce 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon white vinegar 

1/4 teaspoon paprika 

1/4 teaspoon kosher salt 

1/8 teaspoon cayenne pepper 

Dash hot sauce 

1 to 2 chipotle peppers 

1 clove garlic, smashed 

1/4 to 1/2 cup buttermilk (as needed for desired consistency) 

3 pounds carrots, cut into batons

3 packages celery, cut into batons

6 cucumbers, cut into batons


  1. In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic. Add the buttermilk to the desired consistency and blend. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
  2. Serve the carrots, celery and cucumbers with the dip.