Jalapeño Ranch Dressing

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Delicious on more than just salads, jalapeño ranch dressing is creamy, zesty, and just a little bit spicy. You’ll crave it on everything!

Jalapeño ranch is a staple at Chuy’s, one of my family’s favorite restaurants from our time in Texas. If you aren’t getting a bowl of it with your chips, you’re missing out!

Now that we don’t live in Texas, we have to make our own jalapeño ranch. No problem though — it’s super easy!

Homemade salad dressings always sound like they are going to be complicated, but they truly are easy. While this particular dressing does have some chopping involved, if you’ve got a mini food processor or blender, you’re all set.

It’s just a little different from a traditional ranch, with a kick of jalapeño and burst of lime. Whether you use this dressing for a big salad or dunking chips, it’s sure to be one you make again and again.

Ingredients for jalapeño ranch dressing

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Buttermilk
• Mayonnaise
• Sour cream
• Jalapeños – Peppers vary in size and in spice level. I recommend starting with 1 jalapeño and increasing the number based on your own tastes. For less heat, make sure to remove the seeds and membranes.
• Vinegar
• Lime juice
• Herbs – It’s not ranch without the pop of herbal flavor! This recipe uses dill, parsley, and chives. Dried or fresh can be used. If you’re using fresh herbs, use 2 to 3 times the amount of dried.
• Garlic powder
• Salt and pepper

How to make this recipe

Cut the jalapeño(s) into chunks, removing the stem. It’s up to you if you want to leave the seeds in. If you want the flavor of the jalapeño without heat, remove them.

Add the jalapeño and the rest of the ingredients to a small food processor or blender.

Purée or blend until smooth. Taste and adjust the seasoning if needed. You might find you want to add more jalapeño, or a bit more mayonnaise to make it thicker.

Transfer to an airtight container and store in the refrigerator. This dressing is best used within 3-5 days.

Recipe suggestions

For extra heat, add a pinch of ground cayenne pepper.

Fresh cilantro can be added in place of the parsley, or along with.

If you like, you can use pickled jalapeño in place of the fresh peppers. If you’re swapping in, you’ll need about 1/3 cup of drained pickled jalapeños. Be sure to also omit the added vinegar.

You can swap the sour cream for plain Greek yogurt. I do recommend keeping the mayonnaise as the flavor isn’t quite the same without it.

Serving suggestions

I love this creamy jalapeño ranch dressing on everything! It’s great for dipping veggies like carrot sticks or sliced bell peppers, or enjoying with tortilla chips.

Drizzle it over a chicken bacon ranch pizza or on burrito bowls.

Add it to your favorite tacos or fajitas, or enjoy with homemade nuggets.

It’s great with baked potatoes and fries, too! You’ll be finding all sorts of excuses to make this delicious jalapeño ranch recipe again and again!