The Healthy Librarian's Enlightened Creamy Chipotle Dressing ala Candle Cafe

 

Creamy Chipotle Ranch Dressing

Click here to get to the full post where this recipe originated

Makes about 2 cups

Ingredients:

10.5 ounces of Mori-Nu Silken firm low-fat tofu  (or take out 4 tablespoons from the package & use it to make my Enlightened Lemon Tahini Dressing to top Chickpea & Spinach Burgers!)

1/2 tsp. nutritional yeast

2 tablespoons drained capers

1 tablespoon fresh lemon juice (I wanted this to be easy, so I used Santa Cruz's bottled organic real lemon juice)   Note:  I bet lime juice would be good, too!

1 1/2 teaspoons agave, or brown rice syrup

1 tablespoon apple cider vinegar

1 dried chipotle  (I found this at my regular grocery store--if you're "heat"-sensitive, start with a half, & then add more.

3 tablespoons of chopped shallots  (I've really grown to love this delicate onion-like veg)

1/2 teaspoon of salt (or not)

1/2 teaspoon of chili powder

1/4 teaspoon of paprika (I think this is for color---I also made it with smoked paprika, which makes it spicier--but we liked it that way.  But, I'm just warning you....)

1 fresh garlic clove, minced

 

Preparation:

Put everything into your blender or Vita-Mix and blend until it's all smooth.  Taste it--and adjust the seasoning.  If you don't like things too hot, use less chipotle to start, taste, and then add more

This dressing keeps in the refrigerator, covered well, for a week.  Serve chilled.

Here's a link to the recipe for the Healthy Librarian's Double Bean Taco Salad with Creamy Chipotle Dressing

Nutrition Facts Healthy Librarian's/Candle Cafe Creamy Chipotle "Ranch" Dressing 1/4 cup servings
Serving Size: 1 serving
Amount Per Serving
Calories	18
Total Fat	0.3g
Saturated Fat	0.1g
Trans Fat	0g
Cholesterol	0mg
Sodium	32mg
Carbohydrate	1.2g
Dietary Fiber	0g
Sugars	0.2g
Protein	2.5g
Vitamin A 1% Vitamin C 1% Calcium    1% Iron 2%