This jalapeño ranch dressing recipe has it all – creamy texture, tangy herby flavor, and spicy kick from pickled jalapeños. A delicious dip for chicken strips, a spicy burger sauce, or the perfect homemade dressing for taco salads or burrito bowls.
If you’re a ranch lover, you’ve got to try this spicy twist on my homemade ranch dressing with the added kick of pickled jalapeño peppers.
This recipe for jalapeño ranch dressing takes only a few minutes to make and you can whisk everything together instead of using a food processor or blender. Alternatively, you can blend it for a super smooth sauce.
I like using Greek yogurt in my jalapeño ranch dressing because it has more protein and less fat than sour cream and mayo, while still maintaining a thick and creamy texture. You can use whichever you prefer and keep stocked at your house.
And if you want to try something milder, try my regular ranch dressing, or try my dairy-free ranch seasoning mix on roasted vegetables or grilled chicken!
Ingredients
See the recipe card for exact amounts.
- yogurt: plain Greek yogurt provides a thick and creamy texture with a tangy flavor
- mayo: Mayonnaise adds to the silky, creamy texture.
- lime juice: fresh lime juice adds brightness and a zippy flavor. Use lemon juice instead if you have it on hand.
- dried herbs and spices: for the classic ranch flavors you’ll need dried parsley, dried chives, dried dill, garlic powder, and onion powder.
- pickled jalapeños: start with 10-12 slices for a mild heat and add more as needed depending on your spice tolerance. My spice tolerance is high so you may even want to start with 6-8 slices if you’re sensitive to spice.
- milk: to thin the mixture.
Substitutions
- sour cream: substitute half or all of the yogurt with sour cream if you prefer it.
- jalapeños: Try finely minced fresh jalapeños instead. Start with 1/2 to a whole jalapeño and add more if needed.
Instructions
Prep Tips
- Add the mayo, yogurt, and most of the milk to a bowl.
- Whisk until smooth.
- Add the rest of the ingredients.
- Whisk to combine.
Add more milk for a thinner dressing or keep it on the thicker side to use it as a dip.
Tips for making spicy ranch dressing
- Make it spicier by doubling or tripling the jalapeños.
- Blend the dressing using a mini food processor or blender for a smoother result.
What to serve creamy jalapeno ranch dressing with
Use this sauce as a dipping sauce for French fries or chicken strips or try it on jalapeno cheddar burgers.
Add more milk to make it bit thinner and use it as a dressing for taco salad, or on spicy fish tacos.
Storage
Store the dressing in an airtight container in the fridge for 5-7 days. I like to use a mason jar with a lid or reused jam jar.
FAQs
I have a high tolerance for spice and find this recipe to be subtly spicy. If you are sensitive to spice, start with less jalapeños. To make it spicier, double or triple the jalapeños.
Creamy Jalapeño Ranch Dressing
Ingredients
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- ¼ cup milk
- 2 teaspoons lime juice
- 1 tablespoon nutritional yeast optional *see notes
- 2 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 6-8 pickled jalapeño slices
Instructions
- Add the yogurt, mayo, and most of the milk to a bowl and whisk until smooth.
- Add the rest of the ingredients and whisk well.
- Add more milk as needed to reach your preferred consistency.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
