Creamy Jalapeño Ranch
This jalapeno ranch dressing recipe is delicious over salads, bowls, or tacos. Enjoy it as a dip with fresh vegetables, chips, or even french fries and chicken.
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Servings: 8
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.
Recipe Equipment
Food processor or high-speed blender
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.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 5.3g | Protein: 2.7g | Fat: 16.8g | Cholesterol: 11.8mg | Sodium: 332mg | Fiber: 0.5g | Sugar: 4.2g | Vitamin A: 13.2IU | Vitamin C: 15.9mg
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