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 minutes mins
Total Time15 minutes mins
Course: Salad Dressing
Cuisine: American
Author: Marcia Smart
- 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
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.
Substitutions:
If you don't have buttermilk, use regular milk and an extra squeeze of lemon juice.