Indulge your taste buds with this homemade jalapeno ranch dressing! The perfect blend of creamy texture, fresh herbs, and a hint of spice. Perfect for your favorite salad.
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Why you will love this Jalapeño Ranch Dressing
Any salad dressing from scratch is better than bottled store bought. This recipe is delicious and quick, the fresh herbs transform it from good to great. Consider using this salad dressing on a wedge salad for a mildly spicy flavor twist.
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Ingredients for Jalapeño Ranch Dressing
Fresh herbs my friend! Obviously, freshness is the name of the game, I mentioned the word fresh six times here.
- Sour Cream or Greek Yogurt – both are suitable and keep this dressing on the healthier side
- Buttermilk – use less for thicker, and more for thinner.
- Mayonnaise - I prefer Kraft as my brand of choice
- Fresh Jalapeño – never canned
- Fresh parsley
- Fresh cilantro
- Fresh chives
- Fresh garlic clove
- Fresh lemon juice
- Salt and Pepper to taste
HOW TO MAKE Jalapeño Ranch Dressing
- In a small food processor, combine the sour cream, ¼ cup buttermilk, mayonnaise, 1” if fresh jalapeño, all the herbs, garlic, 1 teaspoon lemon juice, salt, and black pepper. Blend to combine.
- Add more buttermilk if you desire a thinner, more pourable texture. Feel free to add more lemon juice, salt and pepper to taste.
- Let rest for 10 minutes to develop flavors. Store leftovers in the refrigerator in a sealed container for 5 to 7 days.
I enjoy serving this on a wedge salad for a fun modern twist.
Equipment
- Ninja small personal blender or small Ninja Express Chop food processor
- Mason Jar
- Or this super cute Le Parfait Jar *swoon*
- Measuring Cups and Spoons
- Some kitchen sheers to snip some herbs
Three more of my favorite Salad Dressings!
These salad dressings live on repeat in my home for good reason, they are fantastic in a wide variety of applications and full of vibrant flavor.
Historical Fun Facts about Ranch and Other Salad Dressings
In 1949, Steven Henson, a plumber-turned-cowboy crafted the iconic Ranch dressing that is wildly famous today. Originally a contract plumber in Alaska, Henson honed his buttermilk dressing recipe while cooking for coworkers. Five years later, he and his wife Gayle relocated to California, where they purchased a ranch, marking the beginning of the flavorful legacy of Ranch dressing.
Salad dressing, however, dates to the Babylonians, who used oil and vinegar for dressing greens nearly 2,000 years ago. Egyptians added a flavorful twist with a combination of oil, vinegar, and Asian spices in their salads Later, mayonnaise made its grand entrance at a French Nobleman's table over 200 years ago, marking another chapter in the rich history of dressings.
I hope you enjoy my little history snippets, have a great day!
Jalapeño Ranch Dressing
Equipment
- Ninja small personal blender or small Ninja Express Chop food processor
- Mason Jar Or this super cute Le Parfait Jar *swoon*
- Measuring Cups and Spoons
- Kitchen sheers to snip some herbs
Ingredients
- ½ cup sour cream x (113g), to snip some herbs
- ¼ to ½ cup buttermilk (56-113g), to create thick or thin
- 2 tablespoons mayonnaise (30g)
- 1 jalapeño fresh (6-9g)
- 1 tablespoon fresh parsley (4g), minced
- 1 tablespoon fresh cilantro (4g), minced
- 1 tablespoon fresh chives (4g), minced
- 1 clove garlic minced (4g)
- 1 teaspoon fresh lemon juice (5ml)
- ½ teaspoon fine salt
- ¼ teaspoon black pepper freshly ground
Instructions
- In a small food processor, combine the sour cream, ¼ cup buttermilk, mayonnaise, 1” if fresh jalapeño, all the herbs, garlic, 1 teaspoon lemon juice, salt, and black pepper. Blend to combine.
- Add more buttermilk if you desire a thinner, more pourable texture. Feel free to add more lemon juice, salt and pepper to taste.
- Let rest for 10 minutes to develop flavors. Store leftovers in the refrigerator in a sealed container for 5 to 7 days.
Notes
- Note: For standard ranch, trade the jalapeño for 1 tablespoon of dill.
- 1 cup is about 8 servings.
Nutrition
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