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    Jalapeño Ranch

    A spoon stirring a jalapeno ranch in a bowl.

    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:

    A food processor with Jalapeño Ranch.

    And creamy, salty, vinegary jalapeño ranch comes out:

    Jalapeno ranch in the food processor.

    Okay, let’s discuss what you could put this on.

    • Salads
    • Pizza – not gonna lie, had leftover veggie pizza for lunch and found myself drizzling this over the top
    • Grilled chicken
    • Roasted vegetables
    • Pasta salad
    • Tacos – yes for real
    • Sandwiches or wraps
    • Bowls
    • 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)
    Bliss bowls with sweet potato fritters.

    Your possibilities are endless.

    Ranch lovers: go wild.

    Check Out Our Video For How To Make Jalapeño Ranch:

    Print

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    A spoon stirring a jalapeno ranch in a bowl.

    Jalapeño Ranch



    • Author:
      Lindsay

    • Total Time:
      5 minutes

    • Yield:
      1 3/4 cups total (68 servings of 1/4 cup each) 1x

    Description

    Jalapeño Ranch! Creamy, tangy, thick but drizzly, a little classic dill flavor, and a subtle kick of fresh jalapeño. SO GOOD.


    Ingredients


    Units


    Scale

    • 1 1/4 cup plain Greek yogurt
    • 1/2 cup olive oil
    • 1 tablespoon white vinegar
    • 1 clove garlic
    • 1 jalapeno pepper, ribs and seeds removed
    • 1/4 cup fresh parsley
    • 1 tablespoon freeze-dried dill
    • 1/2 teaspoon onion powder
    • 1 teaspoon coarse salt


    Instructions

    1. Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
    2. 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.

    • Prep Time: 5 minutes
    • Category: Sauce
    • Method: Blend
    • Cuisine: American

    Keywords: jalapeno ranch, ranch dressing




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    Dress These Up with Jalapeño Ranch:

    Summer Bliss Bowls

    Summer Bliss bowls in a bowl with a fork.

    Instant Pot Hawaiian Chicken Tacos

    Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw stacked next to each other in a bowl.

    Rainbow Veggie Bowls

    Corn, cucumber, tomatoes, and snow peas, and chopped nuts topped with a dressing in a blue bowl.

    Grilled Chicken

    Baked chicken on a plate.

    One More Thing!

    19 sauces that make everything better.

    This recipe is part of our Sauces That Make Everything Better roundup. Check it out!

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