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!

A bowl of tortilla chips next to a smaller bowl filled with a creamy green sauce. A striped cloth and two whole jalapeños are in the background, along with a jar containing more sauce.

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:

Ingredients for a recipe are arranged on a white surface, including buttermilk, jalapenos, sour cream, mayonnaise, garlic powder, lime juice, vinegar, pepper, salt, dill, chives, and parsley.
  • 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
A plate of tortilla chips with one dipped in green sauce, next to a bowl of the same sauce, two fresh jalapenos, and a striped cloth.

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.

A jar filled with a creamy, white sauce with visible herbs. The jar is on a surface next to two green jalapenos and a striped cloth.

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.

A hand dips a tortilla chip into a bowl of creamy dip. A plate of tortilla chips, a green pepper, and a jar with a green substance are in the background.

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!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

A jar filled with a creamy, white sauce with visible herbs. The jar is on a surface next to two green jalapenos and a striped cloth.

Jalapeño Ranch Dressing

This easy jalapeño ranch is equally delicious as a salad dressing, a dip, or a topping for your favorite dishes.
Author : Megan Myers
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Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 70 kcal


  • 1 to 2 jalapeños, seeded and ribs removed
  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon white vinegar
  • 1 teaspoon lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon fine sea salt, or to taste
  • Pinch ground black pepper, or to taste


  • Combine all ingredients in a food processor or blender. Blend until smooth. Taste and adjust seasoning as desired.
  • Use immediately or store in the refrigerator and use within 5 days.


  • Makes about 1 1/2 cups.


Calories: 70 kcalCarbohydrates: 1 gProtein: 1 gFat: 7 gSaturated Fat: 2 gCholesterol: 8 mgSodium: 128 mgPotassium: 41 mgFiber: 0.2 gSugar: 1 gIron: 0.1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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