Jalapeno Ranch Dressing


Two things I never thought I would love: jalapenos and ranch dressing. 

Two things my husband loves almost as much as his dog, his Yeti, and me (in no particular order): jalapenos and ranch dressing. 
As with many recipes on this blog, I come to them by trying to force myself to accommodate the fact that I married a human with his own inferior unique taste buds. I eat dinner with this human on a regular basis, and it seems only fair to make things that are mutually satisfying if I expect him to help with dishes afterwards

However, one fortuitous date night, we tried Chuy’s jalapeno ranch dressing. It was at that point that I realized that I didn’t actually hate either jalapenos or ranch dressing. I actually really, really liked them.  


By the way, this whole ranch debacle isn’t the first time I’ve done a complete about-face on a strongly-held opinion. Years ago, I would describe myself as “not a dog person.” Not to say that I hated dogs or anything like that, I adored my childhood dogs, I just didn’t want anything to do with other people’s dogs. I thought other dogs were both unhygienic and inconvenient; I didn’t understand why my friends started voluntarily acquiring these living, drooling, obligations. As this blog very clearly documents, however, I am now just as strongly of the opinion that I am very much a dog person. Our current foster, Bojo, appears to be pleased that I have changed my mind on this issue (PS adopt him!):

But let’s get back to this salad dressing business. I served the jalapeno ranch dressing on a kale salad with mango, toasted pecans, chevre, and avocado for a “ladies night” recently. We also enjoyed the leftovers “the old fashioned way” – i.e., with carrot sticks (for me) and veggie straws (for Husband).

Jalapeno Ranch Dressing
Yields 10-12 servings

You will need:
  • 1/2 cup sour cream 
  • 1/2 cup Greek yogurt 
  • 1/2 cup light mayonnaise
  • Juice of 1 lime
  • 2 tablespoons chopped fresh chives 
  • 1/3 cup fresh cilantro
  • 2-3 jalapenos, seeds and stem removed
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh garlic
  • 1/4 cup milk (optional)
  • 1 teaspoon white vinegar
Method:
  • Place all ingredients in a food processor, except milk. 
  • Pulse until the dressing is smooth. Add milk gradually if the mixture is too thick. 
  • Chill until ready to use.

Source: Blog

share post to:
Author

Leave A Comment

Your email address will not be published. Required fields are marked *