Jalapeño Ranch
80kcal
Ingredients
For the Jalapeño Ranch Dressing
- 1 cup mayonnaise preferably full-fat for creaminess
- ½ cup sour cream can substitute with Greek yogurt for a lighter option
- 1 tablespoon buttermilk for thinning; adjust to desired consistency
- 1 medium jalapeño pepper seeded and finely chopped for less heat
- 1 clove garlic minced
- 1 teaspoon dried dill or 1 tablespoon fresh dill, finely chopped
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon onion powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly ground for best flavor
- 1 teaspoon lime juice freshly squeezed for brightness
Method
Prepare the Dressing
- In a blender or food processor, combine the mayonnaise, sour cream, and buttermilk. Blend until smooth and creamy. This base will give your dressing a rich texture.
- Add the finely chopped jalapeño, minced garlic, dried dill, dried parsley, onion powder, salt, black pepper, and lime juice to the blender. Blend again until all ingredients are well incorporated. This step ensures that the flavors meld together beautifully.
- Taste the dressing and adjust seasoning if necessary. You can add more lime juice for acidity or more jalapeño for heat, depending on your preference.
- Transfer the dressing to a mixing bowl using a spatula. This helps to ensure you get every bit of the delicious mixture.
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to develop and intensify.
Nutrition
Serving1tablespoonCalories80kcalCarbohydrates1gProtein1gFat8gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat6gCholesterol10mgSodium120mgPotassium20mgVitamin A150IUVitamin C1mgCalcium20mgIron0.2mg
Notes
Serve this Jalapeño Ranch dressing with salads, as a dip for veggies, or drizzled over grilled chicken or tacos. Store in the refrigerator for up to one week.