This easy healthy Spicy Chipotle Garlic Dressing and Dip is made with my homemade Chipotle Seasoning which is one of my best and my popular recipes. If you have the seasoning already made, the dressing/dip comes together super fast. Thin it with a little milk to make it a creamy dressing or leave it thick to use as a dip! The choice is yours! Use it over salad, vegetables, chicken, as a dip with tortilla chips or for a drizzle over tacos. Only 15 calories per tablespoon or 0 Smart Points for all plans!
Did you know?
Did you know that 1 serving (2 Tablespoons) of Kraft Ranch Dressing is 160 calories? That’s in addition to your salad ingredients. Only 2 tablespoons! Wow! This Spicy Chipotle Dressing has only 30 calories for 2 tablespoons. What a difference!
Once I started making my own healthy homemade salad dressings, I realized how much better they taste and how much better they are for you – because you control the ingredients. My weekly prep on Sunday always includes a dressing/dip of sorts. When I have absolutely no idea what to make for dinner, I can always pull together a quick salad with grilled chicken, veggies and a great dressing such as this delicious Spicy Chipotle Garlic.
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And here’s the spice that started it all! Homemade Chipotle Seasoning! When I make it now, I actually multiply the seasoning recipe 10 x and put it in an old large spice container from Costco. I use it that much!
This healthy spicy chipotle garlic dressing and dip is so easy to make! Especially when you already have the homemade chipotle seasoning made. Use it on salads, to spice up vegetables, as a dip and even as a sauce for chicken. Only 15 calories per tablespoon or 0 Freestyle Smart Points!
1/4 – 1/2 T. homemade chipotle seasoning, (I like mine spicy so I use the 1/2 T. or sometimes even 1 T. but start with less first and see how you like it).
4 garlic cloves, finely minced
1 jalapeño, finely chopped
1/3 c. cilantro, finely chopped (optional)
10 oz nonfat Greek yogurt (about 1 1/4 c.)
1/2 t. Worcestershire sauce
few tablespoons of 2% milk to thin it to desired consistency, if you want it thin, use about 1/4 – 1/2 c.
Finely chop the jalapeño and mince the garlic. I do these together in a food processor so that they are very fine.
In a small nonstick skillet, spray with oil from oil mister. You can use plain or whatever you choose. I typically use a green chile olive oil that I bought from Trio Carmel but use whatever you have.
Heat skillet on medium heat and add garlic and jalapeños.
Sauté lightly until a little brown but do not burn the garlic.