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4.73 from 18 votes

Creamy and Spicy jalapeno Ranch Dressing

This simple to make dressing is a great way to spice up any salad or buddha bowl.
Prep Time10 mins
Total Time10 mins
Course: condiments
Cuisine: American
Keyword: jalapeno dressing, jalapeno ranch, jalapeno ranch dressing, jalapeno ranch salad dressing
Servings: 4 servings
Author: Amy- A Red Spatula

Equipment

  • Food processor or blender

Ingredients

  • ¾ cup sour cream You can also use a plain Greek yogurt. I love that as well, but prefer the sour cream
  • ¼ cup mayo you can use all sour cream if you prefer, but I really like a little mayo in there as well.
  • 1 ½-2 tablespoon dry ranch dressing mix
  • 2 teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼-3/4 cup fresh or pickled jalapenos This will of course depend on your preference for heat. I love fresh jalapenos
  • 1 cup cilantro, just cut off the top 4 inches of the bunch you buy
  • 2 tablespoon2 fresh lime juice

Instructions

  • Cut the tops off the jalapenos, then cut them in half lengthwise. Remove all seeds.
  • Add them to a food processor or blender and pulse until they are broken up into small pieces.
  • Add in remaining ingredients into the food processor and blend. Taste and adjust seasoning with salt, pepper, and lime juice as needed.
  • That is it! Done in under 10 minutes.

Notes

  • First of all, if you aren't using hot peppers, be careful. If you have gloves, use them. If not, I didn't, work quickly and wash your hands frequently. Make sure and pay special attention to fingernails and under them.
  • Use a food processor or blender for mixing. I used a Cuisinart Food Processor, I love it as it has a good powerful motor that will blend all ingredients well. You can also use a blender if you prefer. I like my dressing to be pretty smooth and creamy, and the food processor and blender make it this way.
  • Then you just throw everything in the food processor. Blend for about 30 seconds and it is done!! I told you it was simple and I wasn't kidding!
  • I love to use fresh jalapenos as the flavor is better. If you don't have those on hand, you can always use canned jalapenos.
  • It holds well in the fridge for at least 4-5 days. Just make sure it is in an airtight container.
  • One of the really great things about this dip it can be made well in advance of when you are needing it, making it perfect for a get-together or even meal prep.