If ranch dressing makes everything better, jalapeño ranch dressing is even better! This dressing is super simple with fresh jalapeños, mayo, sour cream, buttermilk, and dried herbs and spices. SO good with just a little spice!
I’m not even embarrassed to admit that I am one of those people who can eat ranch dressing on just about everything. Salad, pizza, breadsticks, chips, vegetables…I could keep going. I love to make my own ranch dressing, and this jalapeño ranch dressing is a shout out to the amazing dip that they bring you at Chuy’s with tortilla chips. I don’t claim that it’s a replica, but when I’m craving some jalapeño ranch, this is what I make.
It’s made with just a few simple ingredients, and aside from the fresh jalapeños, I keep all of them in my house. I whiz it up in my blender, but you could make this in a food processor or, if you chop your jalapeños finely enough, you could whisk it together in a bowl. Try this! You won’t regret it. I’ll be sharing a fish taco recipe next week topped with this. It’s not all that pretty (it’s a little brown🤷🏻♀️) but it’s seriously a delicious addition to just about anything I can think of!
What You Need:
- Buttermilk
- Mayonnaise
- Sour Cream
- Fresh Jalapeños
- Dry Parsley
- Dry Dill
- Onion Powder
- Garlic Powder
- Paprika
- Salt
How to Make It:
- Place the ingredients in the food processor.
- Blend until smooth.
- Refrigerate. That’s it! Seriously, that’s all!
Yield: 3/4 cup
2 tablespoons
10 minPrep Time:
10 minTotal Time:
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Ingredients
- 1/4 cup buttermilk (can sub in regular milk and 1/2 teaspoon vinegar if you don't have buttermilk)
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1-2 fresh jalapeños, seeds and ribs removed
- 1 teaspoon dry parsley
- 1 teaspoon dry dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- pinch salt
Instructions
- Combine all ingredients in a blender or food processor and blend until smooth. Refrigerate until ready to use or up to one week.
Notes
If you don't have a food processor or blender, you can finely chop the jalapeños and whisk the ingredients together. The dressing will be slightly chunky. Variations: If you don't have fresh jalapeños, you can use 1-2 tablespoons of pickled jalapeños. You could also add the juice of one lime or the flesh of one avocado to the dressing.
