This jalapeño ranch dressing is a light and flavorful dressing to spice up your salads, thanks to the creamy texture of yogurt and the spicy kick of jalapenos. Not only is it easy to make using simple ingredients, but it's also a versatile dressing and a delicious dip for any ranch lover!
This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" below!
💭 Why you'll love this recipe
There are so many reasons to love this creamy jalapeno ranch dressing, here are a few to make it today!
- Perfect flavor and texture. It's the perfect combination of creamy, herby, and savory, with a spicy twist.
- Versatile dressing. It's also a great dipping sauce for tortilla chips, and a great addition to burrito bowls and even for taco salads.
- Easy to make ahead. Skip the store-bought ranch and make this homemade jalapeno ranch dressing instead.
📋 Ingredients and notes
To make this jalapeño ranch dressing, you'll need Greek yogurt, fresh cilantro, jalapeño, dried chives, garlic powder, onion salt or onion powder, lemon juice, salt, and black pepper.
Notes and Variations
- Greek yogurt. You can substitute with sour cream for richer texture.
- Cilantro. For those who don't like cilantro, fresh herbs such as parsley or dill have similar tastes and make a great substitute.
- Jalapeños. To add more flavor to the recipe, you can add a variety of other peppers aside from the jalapeno peppers. Add serrano peppers, cayenne peppers, Thai peppers, or habaneros if you'd like to turn up the heat.
- Chipotle. For a smokier, bolder taste in your homemade ranch dressing, add some chipotle for an extra kick.
📖 How to make homemade jalapeno ranch
Remove stems and seeds from 1 jalapeno and chop into small pieces.
Combine Greek yogurt, cilantro, diced jalapenos, lemon juice, and dried chives, garlic powder, and onion salt and pulse until smooth.
Taste, add salt and pepper to taste, and thin with 1-2 tablespoons of water if necessary and enjoy!
👩🏽🍳 Tips for the Best Jalapeño Ranch Dressing
⭐ You can easily adjust the spiciness! You can either do this by removing the seeds to tone down the heat or using fewer jalapenos. You can also increase spiciness by adding more jalapenos or including the seeds.
- Keep all ingredients at room temperature for better emulsification. Cold ingredients can lead to a less cohesive dressing.
- Add complexity with a hint of cumin or cilantro for an extra flavor dimension. Experiment with small batches to find your perfect balance.
- Add more flavor. Roast jalapenos briefly before blending for a smokier aroma. Char the skin, then peel for an extra layer of flavor.
🍴 What to serve with jalapeno ranch dressing
Jalapeño ranch dressing is a versatile condiment that makes a delicious addition to salads, tacos, tortilla chips, French fries, or even sandwiches. I also love serving them as a healthier dip for a veggie tray.
To store your jalapeño ranch, keep it in an airtight container or a mason jar with a tight lid and refrigerate immediately. Store it in the fridge for 1 to 2 weeks maximum. Any longer than that and the dressing will not taste as appealing.
🍴 More dressing recipes
If you like this recipe, check out my other dressing and sauce recipes:
Jalapeno Ranch Dressing
- 1 cup Greek yogurt, prefer low fat
- ⅓ cup cilantro
- 1 jalapeno, seeds removed
- 1 teaspoon dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion salt, substitute with onion powder
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Remove stems and seeds from jalapeno and chop into small pieces.
- Combine Greek yogurt with cilantro, diced jalapenos, lemon juice, and dried chives, garlic powder, and onion salt and pulse until smooth.
- Taste, add salt and pepper to taste, and thin with 1-2 tablespoons of water if necessary and enjoy!
- Adjust jalapeno for preferred spice; remove seeds for milder flavor.
- Blend thoroughly; use room temperature ingredients for creaminess.
- Experiment with lemon juice, roast jalapenos for depth, or add more spices to figure out your favorite flavor profile.
- Let it sit for better flavor; refrigerate for up to a week.