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Jalapeño Buttermilk Ranch

August 21, 2017 By msmart 4 Comments

Ranch dressing: the natural partner for cold and crunchy iceberg lettuce, carrot sticks and slices of takeout pizza. I have two different versions of ranch dressing, one full of herbs and lemon, and the other full of jalapeño and cilantro. I’ve also been known to tone down the “green things” for picky eaters.

For a night of soup and salad at home, there would be nothing easier than slow cooker chicken tortilla soup and jalapeño buttermilk ranch over greens. Add some cornbread and a jalapeño mint margarita, and your night is looking up.

Jalapeño buttermilk ranch is easy to modify into a more traditional ranch by eliminating the peppers and cutting down or leaving out the cilantro. Just combine all the ingredients in the bowl of your food processor and combine well.

Tortilla chips should be close by for testing the finished product. But be warned, you could form a habit.

Print Recipe
5 from 2 votes

Homemade Jalapeno Ranch

Use regular Hellman's mayonnaise for this recipe, healthy avocado oil-based mayos will work, but lend a slightly different taste to the finished dressing. Low-fat or non-fat plain Greek yogurt will work fine, but I prefer it with full-fat. 
Prep Time15 mins
Total Time15 mins
Course: Salad Dressing
Cuisine: American
Author: Marcia Smart

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup low-fat buttermilk or more for a thinner consistency
  • 1/2 cup plain Greek yogurt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 lemon juiced, or more to taste
  • 1 tablespoon minced chives
  • 1 tablespoon minced cilantro
  • 1 jalapeño deseeded and chopped, or more to taste
  • 1/2 teaspoon kosher salt

Instructions

  • In the bowl of your food processor, add all the ingredients. Pulse. Lift up a spoonful of dressing and pour it back into bowl. It should run freely; if not, thin it out with additional buttermilk. Taste for salt and lemon juice; adjust seasoning if necessary.
  • Refrigerate for up to one week.

Notes

Serve this tangy homemade ranch with a variety of raw vegetables, including English cucumbers, colorful peppers, radishes, cherry tomatoes, carrots and celery. Ingredients make a big difference here – use Hellman’s or Duke’s mayo. When finished, taste for seasoning and add more salt or lemon juice if you'd like. Last but not least, the herbs should be fresh, not dried. 

Filed Under: All Recipes, Appetizers and Snacks, Condiments, Gluten-free/Gluten-free adaptable, Grain-free, Salad Dressings, Uncategorised Tagged With: buttermilk ranch, jalapeno buttermilk ranch, jalapeno ranch, ranch, ranch dressing, salad dressing

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Comments

  1. Grace

    October 15, 2017 at 11:56 pm

    5 stars
    Mrs. Smart,
    Your ranch recipe was so delicious! Everyone loved it and begged for more. Luckily, we ran out of vegetables before ranch. We added more salt and lemon. It was fun to make! Thank you for sharing your recipe!

    Reply
    • msmart

      October 16, 2017 at 2:45 am

      Grace!

      You are the sweetest. Thank you so much for commenting. I’m so glad you liked the ranch. You should make it for your family!

      Marcia

      Reply
  2. Deborah

    October 16, 2017 at 11:08 pm

    5 stars
    Hit the road, Hidden Valley! Marcia, we love this so much and now one of Charlotte’s favorite things is to help me make “Mrs. Smart’s ranch” every week or two… Definitely keeping this stocked in our fridge. Thanks!

    Reply
    • msmart

      October 17, 2017 at 3:45 am

      Ha!! Love it… thanks for the ❤️ Charlotte!

      Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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