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This easy homemade Jalapeno Ranch Dressing will kick up all of your favorite salads. Bursting with the fresh flavors of cilantro and lime, this creamy salad dressing recipe is just a bit spicy, and adds a tasty twist to the classic Ranch you love. It can even be used as a dip or sauce.
Can’t handle the heat? Try Buttermilk Avocado Ranch Dressing!
Delicious Details
- Cuisine Inspiration: Southwestern
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Ranch Dressing with a Kick
Ranch dressing is basically an American institution. Whether you buy a bottle, make it yourself with a base of mayonnaise and buttermilk, or lighten it up and make Greek Yogurt Ranch Dressing, I’m sure at some point you’ve drizzled it over a salad, dipped some veggies, dunked your chicken wings, or even served it with pizza.
When something is this popular, though, it eventually becomes time to shake things up a bit. I’ve made Buffalo Ranch Dressing and Barbecue Ranch Dressing in the past, but now I wanted to add some freshness and spice! That’s why I made this Jalapeno Ranch Dressing. Sure, you can buy it already made or doctor up powdered Ranch seasoning, but it’s so easy to make and the fresh ingredients give it such a bright flavor that is unmatched by anything from a bottle or packet. Here’s why you’ll love it…
- Bold flavor. In this recipe, cilantro stands in for parsley which gives it more of a citrusy flavor that is enhanced by lime juice that replaces the vinegar or mustard you find in classic Ranch dressing. Then let’s not forget the jalapenos to give it a little kick!
- Control over the ingredients. Not only can you adjust the level of heat, citrus, and even garlic, but you also avoid the preservatives and fillers that are in the store-bought versions.
- Works for everyone. This jalapeno ranch is naturally gluten free. But there are easy swaps to reduce the calories or fat content, make it keto-friendly, and, yes, even dairy-free and vegan.
Recipe Ingredients
This simple combination of ingredients gives you a smooth and creamy dressing with bold flavor. It has the freshness of the herbs and the tangy zip of lime with the spicy kick from the jalapeno. Here’s a brief rundown. The full amounts and instructions are in the recipe card at the bottom of the post.
- Milk: You can use any kind you have on hand and adjust the amount to give you the consistency you like. Whole milk will make a thicker dressing, skim or almond milk will thin it out more, so you may want to use a little less.
- Mayonnaise: The classic base to make a super creamy dressing, but you can also use plain Greek yogurt. Nonfat yogurt will lighten it up, whole milk yogurt is richer and keto-friendly.Vegan mayo works great too.
- Fresh lime juice: Do not use bottles as it is too bitter.
- Fresh cilantro: No need to separate the leaves from the stems since the stems are edible and will be broken down in the blender. Dried cilantro is not recommended because it is the main flavor profile, giving the salad dressing a nice fresh flavor and bright green color.
- Chopped jalapeño: Since it is going to be blended, you just need to give it a rough chop so it breaks down in the blender. Be sure to remove the seeds as they are the hottest part of the jalapeno (well, unless you want it hotter).
- Fresh dill: Roughly chopped, or you can use dried.
- Chopped chives: Again, these just need to be roughly chopped since they will be pureed. You can also use dried.
- Garlic powder: This really gives it that classic Ranch flavor.
- Salt: Just a pinch.
How to Make Jalapeno Ranch
It really doesn’t get any easier. First start by giving your herbs and jalapeno a rough chop. They don’t have to be finely minced. You just want to make them a little smaller so they are easier to blend.
Then just combine all of the ingredients in a blender, food processor, or Magic Bullet. Then blend it up until it is smooth with a gorgeous green color. Keep it in the refrigerator until you are ready to use it.
Proper Storage
Keep this jalapeno ranch salad dressing in a covered container in the refrigerator. Even something like a glass mason jar with a screw on lid is a good option. The dressing can be kept covered and refrigerated for about a week, but since it is a fresh dressing with no added preservatives, I wouldn’t recommend longer than that.
Make it a Meal
Jalapeno Ranch naturally makes a great dressing for a simple garden salad or dip for carrots and cucumbers. You can also use it as a sauce for basic tacos and burgers. But here are even more serving suggestions…
- On a salad. Not your basic Cobb, it adds freshness to a Grilled Shrimp Cobb Salad, and the spice is nice with Taco Salad Bowls. If you love combining sweet, savory, and spicy, try it with Steak Salad with Mango.
- As a dip. Besides veggies, dunk appetizers like Chef Salad on a Stick or go with the usual chicken and ranch combo and pair it with Buffalo Chicken Bites. You can also serve it with Air Fryer Chicken Taquitos instead of the guacamole.
- Sauce things up. Dress up those Chicken Burrito Bowls, have some ranch with Gluten Free Supreme Pizza, or drizzle it on Barbecue Chicken Tostadas.
More Salad Dressing Recipes
I am all about making my own salad dressing. The fresh flavors are unmatched compared to anything from a bottle. Here are some favorites for you to try.
Jalapeno Ranch Dressing
Ingredients
- 1 cup milk (dairy or non-dairy)
- 1 cup mayonnaise or plain Greek yogurt (can use vegan mayo)
- 1 cup fresh cilantro (leaves and stems)
- 1 Tablespoon fresh lime juice
- 2 Tablespoons chopped jalapeño (seeds removed)
- 1 Tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1 Tablespoon chopped chives (or 1 teaspoon dried)
- 2 teaspoons garlic powder
- pinch of salt
Instructions
- In a blender or food processor, combine 1 cup milk, 1 cup mayonnaise or plain Greek yogurt, 1 cup fresh cilantro, 1 Tablespoon fresh lime juice. 2 Tablespoons chopped jalapeño, 1 Tablespoon chopped fresh dill (or 1 teaspoon dried), 1 Tablespoon chopped chives (or 1 teaspoon dried), 2 teaspoons garlic powder, and a pinch of salt.
- Blend on high until all of the ingredients are completely mixed. You should have a nice light green color and texture should be smooth.
- Store dressing in the refrigerator covered until ready to use. If kept refrigherated, it will keep for about a week.
Notes
Did you make this?
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