Toss a few ingredients in the food processor (or blender) and in minutes you have a spicy, fresh homemade jalapeno ranch dressing perfect for salads and all your dipping needs.
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You know you’re a Midwesterner when you can make almost anything acceptable to dip in ranch. Fries, chicken tenders, tater tots, pizza (YES PIZZA). If you are not a Midwesterner I may have really thrown you off with that last one. Or maybe by all of them?! I’ve lived here too long to know.
I was weirded out the whole pizza and ranch combo too when I first moved to the Midwest but once I was finally convinced to try it, well, I was a convert. Only runny, homemade ranch though. I have standards.
This Jalapeno Ranch wasn’t specifically developed for pizza dipping but I can confirm it is approved for that use. Along with the other dipping options. Oh, and salad I guess if we must.
This ranch couldn’t get easier to make. First, grab your food processor or blender. Then dump in mayo, sour cream, buttermilk, garlic, half of a large jalapeno, a big handful of fresh dill, onion powder, salt and pepper. Just a few ingredients to creamy, spicy perfection.
All that gets blended smooth and then it’s done. It literally takes minutes and it’s so so much better than anything you can buy at a store. Plus, it’s spicy which makes most everything better.
While we’re on the topic of the spicy, let’s talk about how spicy you like things. If you like the flavor of jalapeno but don’t want it super spicy, remove the seeds and ribs (the white membrane in the pepper) before adding to the food processor. If you like things spicy, leave them in. That’s what I did.
I dig dill. Like, it’s my favorite herb of all so this jalapeno ranch is heavy on the dill. A little fresh garlic, along with onion powder and dried parsley rounds out the rest of the ranch necessities.
This dressing is better when it has had some time in the refrigerator to allow the flavors to meld together so if you can, zip this up a few hours or the day before you need it. If you don’t have time or forget, no worries because it will still be tasty.
I tested this on homemade chicken nuggets, salad, fries and pizza (duh) so that I could be an upstanding blogger and report the truth. I’m committed guys and I won’t let you down. I’m happy to let you know it’s amazing on ALL the things.
I’m officially calling this the condiment of summer and promise you I will have it in my fridge at all times. Because like I said, in the Midwest you never know when you’ll need some ranch.
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 clove garlic, sliced in half
- 1/2 large jalapeno, stem removed
- 1/4 cup fresh dill
- 1/2 tsp. onion powder
- 2 tsp. dried parsley
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Add all ingredients to a food processor or blender. Process until smooth. Pour into an airtight jar and store in the refrigerator for up to 1 week.