Jalapeño Ranch Dressing
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.
Servings 8
Calories 59kcal
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
Serving: 8serving | Calories: 59kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 212mg | Potassium: 40mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.1mg