Ranch dressing: the perfect topping 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 jalapeño, and the other with minimal “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 ranch dressing over greens. Add some cornbread and a jalapeño mint margarita, and your night is suddenly perfect!
Jalapeño ranch dressing 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.
I suggest having some tortilla chips close by for testing the finished product. But be warned, it’s addictive in nature.
Homemade Jalapeno Ranch
1 cup mayonnaise
1/2 cup low-fat buttermilk, or more for a thinner consistency
1/2 cup non-fat 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
1 teaspoon kosher salt
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.
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.
Courses Salad Dressing