Jalapeño Ranch – Pinch of Yum

Jalapeño Ranch - Pinch of Yum


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Good ol’ ranch dressing. Creamy, nostalgic, embarrassingly good on way too many things.

This ranch dressing is unbelievably addicting – tangy and just thick enough, with bites of garlic and onion, a little nod to the classic dill flavor, and a subtle kick from the fresh jalapeño that snuck its way in there.

I am a Midwestern girl who proudly loves her ranch dressing ON EVERYTHING and I don’t care who knows it.

I’m sorry in advance because once you have homemade jalapeño ranch, you will be ruined for all other store-bought ranch forever and ever. I take full responsibility.

Everybody goes in:

And creamy, salty, vinegary jalapeño ranch comes out:

Okay, let’s discuss what you could put this on.

  • Salads
  • Pizza – not gonna lie, had leftover veggie pizza for lunch and found myself drizzling this over the top
  • Grilled chicken
  • Roasted vegetables
  • Pasta salad
  • Tacos – yes for real
  • Sandwiches or wraps
  • Bowls
  • Tomatoes, carrots, bell pepper strips, and more (honestly vegetables never tasted so good as when they are wearing a luscious coat of this jalapeño ranch)

Your possibilities are endless.

Ranch lovers: go wild.

Jalapeño Ranch



  • Author:
    Lindsay

  • Prep Time:
    5 minutes

  • Total Time:
    5 minutes

  • Yield:
    1 3/4 cups total (6-8 servings of 1/4 cup each) 1x

Description

Jalapeño Ranch! Creamy, tangy, thick but drizzly, a little classic dill flavor, and a subtle kick of fresh jalapeño. SO GOOD.



Scale

Ingredients

  • 1 1/4 cup plain Greek yogurt
  • 1/2 cup olive oil
  • 1 tablespoon white vinegar
  • 1 clove garlic
  • 1 jalapeño pepper, ribs and seeds removed
  • 1/4 cup fresh parsley
  • 1 tablespoon freeze-dried dill
  • 1/2 teaspoon onion powder
  • 1 teaspoon coarse salt

Instructions

  1. Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Notes

VEGAN: Replace the yogurt / olive oil with the following: 1/2 cup vegan mayo, 1/4 cup olive oil, 1/4 cup water. You may also want to reduce the salt as mayo has some saltiness already.

GLUTEN FREE: No adjustment needed.

FREEZABLE: No.

KEEPS IN THE FRIDGE: 3-4 days if made with yogurt, 1 week if made with mayo.

  • Category: Sauce
  • Method: Blend
  • Cuisine: American
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Dress these up with Jalapeño Ranch:

Summer Bliss Bowls

Summer Bliss bowls in a bowl with a fork.

Instant Pot Hawaiian Chicken Tacos

Rainbow Veggie Bowls

Grilled Chicken

One more thing!

This recipe is part of our Sauces That Make Everything Better page. Check it out!



Author: adoring-albattani

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