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:
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.
Check Out Our Video For How To Make Jalapeño Ranch:
Jalapeño Ranch! Creamy, tangy, thick but drizzly, a little classic dill flavor, and a subtle kick of fresh jalapeño. SO GOOD.
Ingredients
Units
1 1/4 cupplain Greek yogurt
1/2cupolive oil
1 tablespoonwhite vinegar
1 clove garlic
1jalapeno pepper, ribs and seeds removed
1/4cupfreshparsley
1 tablespoonfreeze-dried dill
1/2 teaspoononion powder
1 teaspooncoarse salt
Instructions
Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
Enjoy!
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.
Yield:
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Prep Time: 5 minutes
Category: Sauce
Method: Blend
Cuisine: American
