This is the sauce that goes on everything.
Salad on Monday, taco topping on Tuesday, veggie dip on Wednesday. It keeps in the fridge for over a week and gets better as it sits. Five minutes in the blender is all it takes.
The cilantro and lime give it brightness. The jalapeño gives it just enough heat to make it interesting without taking over. And the mayo-Greek yogurt base makes it thick enough to dip, thin enough to drizzle depending on how much milk you add. This is the kind of sauce you make once and wonder how you went without it.
Put this rich and creamy dip on pork tenderloin tacos, BBQ chicken salad, or sheet pan steak fajitas.
I can’t begin to count the number of times I’ve made this jalapeño ranch dressing over the years. After all that time, we’ve perfected the perfect ratio of spicy and savory, with just the right amount of ranch flavor.
If you’re a ranch lover, you will drool over this spicy version because it’s just like traditional ranch dressings, with a Mexican flare and spicy kick.
Ingredient Tip
Fresh lime juice — Non-negotiable. Bottled lime juice is too bitter and flattens the whole dressing. Fresh lime is the difference between a good dressing and a great one.
Cilantro stems — Leave them on. The blender handles them completely, and the stems hold a lot of flavor. No need to pick leaves.
Jalapeño — Remove the seeds for mild heat. Leave some in for medium. Use two jalapeños and keep most of the seeds for hot. Taste as you go.
Greek yogurt — Use full-fat for the best texture. Non-fat works but the dressing will be slightly thinner.
Ingredients You’ll Need
Here are the basic ingredients for this spicy ranch dressing. They’re affordable and easy to find at the grocery store. Jump down to the recipe card for exact measurements.
- Mayonnaise: mayo is the creamy base of this dip and helps add fat, and flavor, and thickens it too.
- Greek yogurt: this is another main ingredient with a mild flavor. It helps thicken the dip and balances the flavor. We tested this with plant-based dairy-free yogurt and it was delicious.
- Fresh cilantro: this leafy herb is full of flavor and adds a level of freshness.
- Honey: all that spice needs to balance out with just a little sweetness.
- Lime juice: is another ingredient to add flavor and balance everything with acid.
- Ranch seasoning: a mix of dill, chives, onion powder, black pepper, and salt gives it the classic ranch flavor.
- Jalapeno peppers: scrape out the seeds of fresh jalapenos for a milder homemade ranch, or add more jalapeno for extra heat. We’ve also tested this with pickled jalapenos.
- 1 jalapeno roughly chopped (with or without seeds for more spice) *see notes
- Salsa verde: the depth of flavor in this rounds out the recipe. You can use green enchilada sauce or even diced green chiles in a pinch.
- Garlic: fresh garlic is ideal and you don’t even need to chop it first. Garlic powder is another good option.
- Milk: add a splash or two of milk depending on how thick or thin you want this dip.
Love jalapeños? Serve this with our favorite skinny spicy margaritas!
Best Ways to Use It
This dressing earns its spot in the fridge by working across multiple meals in the same week.
- Taco topping: Drizzle over fish tacos, shrimp tacos, or blackened chicken tacos. This is its best use.
- Burrito bowls and grain bowls: Pour generously over rice, protein, and roasted vegetables.
- BBQ chicken salad: It pairs especially well with any grilled or smoky protein.
- Veggie dip: Bell pepper strips, cucumber, celery, snap peas. It’s thick enough to hold on.
- Dipping sauce for fries or chicken tenders: Absolutely yes.
- Sandwich or wrap spread: Use instead of plain mayo for a significant upgrade.
Then try this avocado dip, healthy guacamole, or avocado crema to go with your favorite Mexican recipes.
How to Make Jalapeno Ranch Dressing
Add all of the ingredients, except the milk, to a food processor or high-speed blender. Pulse it or blend it for 1-2 minutes, stopping to scrape down the sides of the bowl or blender as needed.
Thickness Control Tip
For salad dressing: After blending, thin with milk (or non-dairy milk) one tablespoon at a time until you reach a pourable consistency.
For dipping: Use as-is right out of the blender. It’s thick enough to coat a chip or vegetable without running off.
The dip should be completely smooth. Add a splash of milk as needed if the dip is too thick. Taste and add additional salt or lime juice as needed.
Ways to Serve this Jalapeño Ranch Recipe
Dipping Sauce: pour it into a bowl and serve it as a veggie dip with bell pepper, cucumber, celery, and more. It’s also delicious with your main meal, especially if you’re having french fries or chicken tenders. We’ve had it with gluten-free fried chicken and it is so good!
Salad Dressing: Pour it over taco salads, BBQ ranch chicken salads, or whatever salad you have on the menu, especially if you’re craving a little spice. This super creamy dressing adds a rich flavor and just the right amount of heat to your leafy greens.
Creamy sauce: pour it over burrito bowls like this fiesta shrimp bowl, or serve it over Instant Pot carnitas. Drizzle it on pork tenderloin tacos, ground pork tacos, or this beef taco skillet.
Chip Dip: This is the perfect dip to go with tortilla chips. Just like Chuy’s, enjoy this creamy dip as an appetizer before your meal.
Storage Tips
Store any extra creamy jalapeno in an airtight container, like a mason jar, in the fridge for up to 2 weeks. It may thicken slightly as it cools, so stir in a splash of milk if needed before serving again.
No. Dried cilantro doesn’t blend the same way and the flavor is flat compared to fresh. Fresh cilantro is essential here — the stems included.
With seeds removed, it’s mild — a gentle heat that most people don’t find overpowering. Leave the seeds in one jalapeño and it becomes a medium heat. Two jalapeños with seeds is genuinely spicy.
Up to seven to ten days in an airtight container in the fridge. It may thicken slightly as it sits — whisk in a splash of water or milk to loosen it back up. Do not freeze; the dairy and citrus separate after thawing.
Yes. Swap the mayo for avocado oil mayo and use coconut yogurt or cashew yogurt in place of the Greek yogurt. The texture and flavor hold up well.
Yes. A high-speed blender works great. Blend on high for at least 60 seconds to make sure the jalapeño and cilantro are fully broken down and the dressing is completely smooth.
If you love this recipe as much as I do, don’t forget to give me a star rating and tag me on Instagram with @what_mollymade so I can see it and feature you!
More Dips and Dressings
If you’re in the mood for another creamy dip, this
This copycat is unparalleled in flavor and I use this weekly.
Creamy Jalapeño Ranch
Save this Recipe!
Ingredients
- 3/4 cup Mayonnaise (Note 1)
- 2/3 cup plain Greek Yogurt dairy-free if needed (Note 2)
- 1/4 cup fresh cilantro leaves
- 1 fresh jalapeño (with or without the seeds) roughly chopped (Note 3)
- 1/4 cup mild salsa verde (Note 4)
- 1 tablespoon honey
- 2 Tablespoons lime juice (1 lime)
- 2 teaspoons dried chives
- 1/2 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1 clove garlic (Note 5)
- 1/2 teaspoon salt
- 2-3 tablespoon milk any kind
Instructions
- Add all of the ingredients, except the milk, to a food processor or high-speed blender. Pulse it or blend it for 1-2 minutes, stopping to scrape down the sides of the bowl or blender as needed, until it's completely smooth
- Open the lid to check the consistency and add up to 3 Tablespoons of milk if the dip is too thick. Taste and add additional salt or lime juice as needed.
Notes
- Fresh lime juice only — bottled is too bitter.
- Cilantro stems are fine. Leave them on and blend everything together.
- Heat control: remove seeds for mild, keep some for medium, keep all and add a second jalapeño for hot.
- Thin with milk 1 tablespoon at a time for a pourable dressing consistency. Use as-is for dipping.
- Storage: airtight container, refrigerator up to 7–10 days. Do not freeze.
Video
Equipment
- Food processor or high-speed blender
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely delicious. I’m wondering if you can freeze the sauce.
So glad you loved it! You can freeze it, but the texture may change a bit because of the mayo and yogurt—it can separate when thawed. If you do freeze it, just give it a really good stir (or quick blend) after thawing to bring it back together.
What brand of salsa verde did you use? It looks orange in the picture. Thank you!
Hey Kim! I use Herdez. I’m not sure why it looks off in the picture actually!
OMG, i just made this and it is sooooooo GOOD!!!!
Thank you so much Linda!
This was great! Even my boyfriend liked it, and he is a chef.
Thanks so much Deborah!!
We love this dressing! We use it on salads, fajitas, tacos-it’s so delicious!
We do too! Definitely one to make each week:)
This is absolutely delicious. I had it over sweet potato nachos tonight and it hit the spot!!
Excited to try this. What could be used instead of almond milk (nut allergy)