Low Sodium Chipotle Dressing
Elevate your meals with this creamy and flavorful Low Sodium Chipotle Dressing, a guilt-free alternative to traditional dressings loaded with salt. This zesty blend combines protein-packed Greek yogurt, a splash of almond milk, and the bold, smoky heat of chipotle peppers in adobo sauce. Accented with fresh lime juice, warming spices like cumin and smoked paprika, and a touch of honey for balance, this dressing is as versatile as it is delicious. Quick to prepare in just 10 minutes, it’s perfect for brightening up salads, drizzling over tacos, or serving as a dip for veggies—all while keeping your sodium intake in check. Whether you're on a low-sodium diet or simply love robust flavors, this healthy chipotle dressing is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup Greek yogurt, plain and unsweetened
- 2 tablespoons Plain unsweetened almond milk
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 tablespoon Honey
- 0.5 teaspoon Black pepper
Instructions
In a medium-sized mixing bowl, combine the Greek yogurt and almond milk. Whisk together until smooth and creamy.
Add the lime juice to the mixture and continue whisking to incorporate.
Stir in the finely chopped chipotle peppers in adobo sauce. Make sure they are well-distributed throughout the mixture.
Add the garlic powder, onion powder, ground cumin, and smoked paprika to the bowl. Stir until all the spices are thoroughly mixed in.
Mix in the honey to add a touch of sweetness, balancing the smokiness and heat of the chipotle peppers.
Season with black pepper, adjusting the amount to taste, and stir until fully combined.
Transfer the dressing into an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Enjoy your low sodium chipotle dressing over salads, as a dip for veggies, or a topping for tacos and sandwiches.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 25.0 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 291 mg | 22% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
