Jalapeño Ranch

16 reviews / 4.8 average

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:

And creamy, salty, vinegary jalapeño ranch comes out:

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)

Your possibilities are endless.

Ranch lovers: go wild.

Check Out Our Video For How To Make Jalapeño Ranch:

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Jalapeño Ranch


  • Author: Lindsay
  • Prep Time: 5 minutes
  • 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

Scale
  • 1 1/4 cup plain Greek yogurt
  • 1/2 cup olive oil
  • 1 tablespoon white vinegar
  • 1 clove garlic
  • 1 jalapeño 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.

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.

  • 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

Rainbow Veggie Bowls

Grilled Chicken


One More Thing!

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

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Recipe rating

43 Comments

  1. Pinch of Yum Logo
    Stephanie

    Homemade ranch is so much better than store bought! I can’t wait to try this. Would you recommend curly parsley or flat leaf for this recipe?

      1. Pinch of Yum Logo
        Stephanie

        Update: I made this as a sauce for chicken burrito bowls and nearly died it’s so good!! I made some for my 2 year old without the jalapeño and she devoured it. She even asked to dip her toast in the it next morning! Thanks for another great recipe.






    1. Pinch of Yum Logo
      Heidi

      I noticed you used 2% milk in almost the exact same recipe included with a different recipe on your site. I think it was 1/2 c milk with 2 Tbsp olive oil. Just to clarify, there is not milk in this recipe, correct?
      Thanks!

  2. Pinch of Yum Logo
    Kasey

    This looks sooo yummy!!! This may be a silly question, but can I use my ninja blender instead of a food processor?

    Thank you!

  3. Pinch of Yum Logo
    Theresa

    Excited to try this but in comparing the Instagram story and recipe, some differences – garlic powder in video vs fresh garlic in written recipe, addition of onion powder in written recipe, and lastly, there’s no mention of dill in the Instagram story, only the mention of using parsley and/or cilantro. Just want to make sure mine turns out just as fabulous!

  4. Pinch of Yum Logo
    Christina

    We made this for dinner to go with the Hawaiian Chicken Tacos on this site. My toddler ate everything and you are my hero. Seriously! The only reason I can imagine this picky two year old, on a steady diet of cheese, suddenly decided he loves cabbage is because it was coated in this amazing sauce. I had to banish him from the kitchen because he was grabbing handfuls of slaw from the bowl. Thank you!
    Also, we subbed cilantro for the parsley because it’s what I had on hand and it was super tasty.






  5. Pinch of Yum Logo
    Allison

    I think I will try the version with mayo next time. Seemed to be lacking in a little depth, but maybe I just messed something up.






  6. Pinch of Yum Logo
    Vannessa

    Can I find freeze-dried dill at a regular grocery store…? Could I sub fresh dill instead?

  7. Pinch of Yum Logo
    Kari

    I love Ranch Dressing and Jalapenos, so
    what can I say…….Yummmm!
    Thanks so much.






  8. Pinch of Yum Logo
    Louann

    It’s a little thick for my liking. Can I use a little to milk to make it a bit thinner? Also, can I use a combination of milk and oil to cut the fat just a bit? If so, what amounts do you recommend?






  9. Pinch of Yum Logo
    Marilyn Hernandez

    Loved this so much!! Tasted a lot like Chuy’s creamy jalapeño if you’ve ever tried that!! Only changes I made was added a pinch or two of pepper and Mexican crema to think it out and it turned out great!!






  10. Pinch of Yum Logo
    Anna

    Singlehandedly saving my salads this summer! In looove with this dressing/dip that I can feel good about <3






  11. Pinch of Yum Logo
    Emma

    YUM! Made this today to go on top of my Chicken Tinga (another fantastic recipe from Pinch of Yum!) A really delicious combination!






  12. Pinch of Yum Logo
    Helen

    Hi, love your recipes! I have one question, can I substitute lemon juice for the vinegar?

    Thanks,
    Helen

        1. Pinch of Yum Logo
          Anita

          I actually did substitute lemon juice for the vinegar and it is sooo good! We had it over tacos last night and it was perfect. Thanks for the recipe. I am looking forward to eating it with everything this week.

  13. Pinch of Yum Logo
    GrammaSue

    Hi. Your jalapeno ranch is really good. And I have even added an avocado half to it (in the FP) to blend. It is my Granddaughter’s favorite! This would be good on a mexican mixed salad AND… on sweet potato fries, which I know sounds weird, but is really amazing. Also might try on crispy oven roasted artichokes.






  14. Pinch of Yum Logo
    Julia

    I recently found this recipe and am loving it. A creamy dressing you can feel good about is right up my alley. I’ve been keeping it on hand and due to the amount of salads I eat, I easily make it through one batch with time to spare – so much so, that I made a double batch yesterday! I added too much water to the first two batches and this most recent one has a perfect consistency due to trial and error. I love spice so have been doubling the amount of jalapeno.
    So happy to have this in my life – thank you!

    1. Pinch of Yum Logo
      Julia

      Wanted to mention that I’ve subbed fresh dill every time I’ve made this recipe.
      With my most recent double-batch I noticed that the container the dill came in said that to “triple the amount you would use for dehydrated herbs”. What are your thoughts on this? I have to admit I don’t notice the dill flavor, but am not sure if I am supposed to.
      Thanks in advance for any input you might have!

  15. Pinch of Yum Logo
    Kayla

    I can never not have this in my fridge! It is so delicious and versatile. I didn’t have jalapeño today so I used chipotle’s in adobo instead, lights out just as delicious! 12/10 baller sauce, use that sh*t on everything!






  16. Pinch of Yum Logo
    Katie Headlee

    Good sauce. It was too much dill for me. I used “tamed” jarred jalapeño..so did not taste them as much possibly. I will make again for sure.






  17. Pinch of Yum Logo
    Caroline

    I noticed that you have 2 different recipes for your jalapeño ranch dressing, one in this recipe and the other for the Insta pot Hawaiian Chicken taco recipe. Are they supposed to be different? Thanks