Mexican Caesar Dressing

yes this is a Chopt copycat

This is easily my most viewed recipe and I thought about re-doing and re-testing the whole thing but why mess with perfection?

The key ingredient is chipotle peppers - they are smokey and spicy and should be a pantry staple if they’re not already. You can find them canned in adobo sauce in the Mexican section of your grocery store. This recipe doesn’t use a whole can so you can use the rest of it in a chicken marinade, soup, salsa, beans, or enchilada sauce. There are plenty of other good options.

Ingredients

• 1/2 cup plain Greek yogurt (I like 5% milk fat)

• 2 chipotle peppers (the ones that come canned in adobo sauce)

• 2 tablespoons olive oil

• 2 tablespoons mayo

• 1 lemon (juiced)

• 3 garlic cloves

• 1 tablespoon Dijon mustard

• 2 teaspoons honey

• 1 teaspoon salt

• 1 teaspoon pepper

Instructions

1. Combine everything in a food processor or blender and blend until smooth and creamy! Give it a taste test and adjust as needed. Salt will bring out more flavor and honey will counteract an acidic bite.

2. Pour into a jar and store in the fridge for up to a week (this is an estimate, I usually finish it within a few days)

Wondering what to make with this dressing? These grilled chicken wraps!!