This creamy Jalapeno Ranch Dressing is inspired by the luscious ranch dip at Chuy's. It's fabulous served as a dip, dressing, drizzled on nachos or for dipping taquitos or quesadillas.
Jalapeno Ranch Dressing Recipe
If you've never heard of Chuy's it's a famous Tex-Mex restaurant that originated in Austin Texas. We don't have a Chuy's near us but, we always make a point to see out a location we're on the road traveling. Their jalapeno ranch dip is made in-house and served by the gallons daily. It's addicting. Since we don't have one nearby, I had to make a homemade knock-off. I'm calling this a dressing but, it's perfect as a dip, drizzled on nachos, tacos, burgers, used for dipping chicken tenders and beyond. Another fan favorite here on MSSK is my Homemade Avocado Lime Ranch Dressing and it can be used in the same ways. Another happy addition to any appetizer menu are dips like this Jalapeno Popper Dip from The Country Cook.
Helpful Tips for Making Homemade Jalapeno Ranch Dressing
Because of the versatility and many uses for this dressing, I wanted to mention a few things:
- When using to drizzle on a salad, you may want to make it thicker. To do so, simply add more mayonnaise. Likewise, if you'd like it thinner, add a bit more buttermilk.
- Want to bring the heat? It's completely up to you if you seed the jalapeno peppers. Be advised, that leaving the seeds in the dressing will add more spice and removing the seeds will give it a milder level of heat.
- I also recommend that you make a batch at least one day in advance to allow the flavors to combine and mellow.
- Store unused dressing in an airtight container in the fridge and it will keep for up to one week.
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Helpful Kitchen Items:
Jalapeno Ranch Dressing
Ingredients
- 1 large jalapeno pepper diced (See Cook's note)
- 1-2 tablespoon roughly chopped pickled jalapeno slices Adjust to your taste
- 2 medium garlic cloves
- 2 tablespoon roughly chopped sweet onion
- 1 tablespoon fresh lime juice
- 1 ½ cup real mayonnaise
- 1 cup buttermilk
- ½ cup sour cream
- ⅓ cup fresh cilantro leaves loosely packed
- 1 ½ teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- ¼ teaspoon lemon pepper
Instructions
- In a food processor or stand blender, roughly chop the jalapeno pepper, pickled jalapenos, garlic cloves, chopped onion and lime juice.
- Add the mayonnaise, buttermilk, sour cream, cilantro, garlic salt, onion powder, garlic powder, sugar and lemon pepper. Process until fully combined.
- Pour into a mason jar and chill overnight. Shake well before serving,
- Use within 7 days of making.
Notes
Nutrition
Jolene
Made this today. Didn't realize it made so much! LOL Any-who, needs to season overnight, but tasty!! Might have to add more jalapeño if not spicy enough.
Melissa
We love it hope you do, too.
Jolene
It turned out delicious!!! 🙂 Thank you.
Melissa
Thanks Jolene, glad you enjoyed this one!
Jock Cooper
Easy to make and really delicious and addicting. Been using it to make a veggie taco salad over and over for the past few weeks.
Melissa
Wonderful, so happy you enjoyed this one, thanks!
Jeff W.
Interesting that there is no Ranch dip mix (Hidden Valley, etc.) in this recipe. Will have to give it a try.
Holly N @Spend With Pennies
I love homemade buttermilk dressing and this sounds like a delicious twist! Can’t wait to try it out!
Cherrell
I love this????
Cindy J
I will definitely give this a try! My husband love Chuys dip, thanks!
Sherrie Ashenbremer
looks so good