Made with fresh herbs and roasted jalapeños, this easy homemade roasted jalapeno ranch dressing is perfect on salads or as a dipping sauce. I’ll show you how to do both.
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Jalapeno Ranch Dressing
There is nothing better than a salad dressing made from scratch. They always taste phenomenal and (in my honest opinion) are the best part of salads.
This version blows the restaurant variety out of the water as well. It’s better than Whataburger jalapeno ranch, Chuy’s jalapeno ranch dip, and the store-bought Litehouse jalapeno ranch.
You’re going to love the simple and fresh ingredients and how easy it is to throw it together.
Jalapeno Ranch Dressing Ingredients
This low calorie salad dressing has some pretty basic ingredients like jalapenos and fresh herbs. Here’s a quick list:
- 0% plain greek yogurt
- unsweetened almond milk (or whatever milk you have on hand)
- fresh flat leaf parsley
- dill (fresh is best, but if you can’t find it, dried will work)
- fresh chives
- onion powder
- garlic salt
- fresh lemon juice
You don’t need much to make this dip, but since we’re blending up jalapenos a blender or food processor is needed.
Here are a few supplies that I recommend:
Dressing vs Dip
If you want this as a jalapeno ranch dip, you’re going to use less liquid (the milk). This way it stays thicker.
If you want a jalapeno ranch salad dressing you will want to thin it out with the almond milk (or even water) until you have your desired consistency.
Meal Prep It
Meal prep for this dressing is no different than if you made it from the dinner table. Follow the instructions and store in a mason jar in the fridge for up to 5 days.
Roasting the Jalapenos
You can roast the jalapenos by either throwing them on a pan under the broiler or (if you have a gas range) using your burners.
The jalapeno skin should be charred and the flesh will be tender, that’s how you’ll know it’s done.
Another option is to roast them in the air frier! Like this air fryer salsa recipe.
It only takes a few minutes.
How to Make Roasted Jalapeno Ranch Dressing
You’re going to love how easy it is to make a fresh-tasting salad dressing like this one.
It does require a little effort in the sense if you’re roasting the jalapenos, but it’s worth it.
Once the jalapenos are roasted, you blend them with some lemon juice and then mix all the ingredients together. Easy peasy.
Remember the longer it sits in the fridge for the flavors to meld, the better.
Salad Recipes to Try
You can always toss this dressing over any bagged salad from the store, or the random vegetables you have sitting in your fridge. I personally think this would be delicious on my easy cheeseburger salad (instead of the special sauce). Or if you’re looking for other salads, here are some Randa Nutrition reader favorites:
- Roasted Summer Veggie Salad Bowls Recipe with Sundried Tomato Vinaigrette
- Chicken Fajita Salad (this salad woud be perfect to drizzle the jalapeno ranch dressing over, just sub the guacamole).
- Mexican Quinoa Salad Recipe
Serve It With
This jalapeno ranch sauce is versatile. Use it as a dip or a salad dressing/sauce. Here’s some ideas:
For a salad dressing:
- As a sauce for burritos, tacos, enchiladas.
- Your favorite salad or a bag of lettuce from the grocery store with some added veggies. This would be amazing with a taco salad.
- Spice up your plain rice and give it a kick with this dressing.
- Add it to your grain or buddah bowls.
- Drizzle it over pizza! This may be my favorite since I love the Panagao jalapeno ranch dip.
For a dip
- Tortilla chips (this would be a good dipping sauce for nachos)
Roasted Jalapeno Ranch Dressing
- 2 jalapeños stems removed
- 1 cup mayonnaise egg free if vegan
- ½ cup 0% plain greek yogurt or sour cream, can sub for vegan
- 2-4 tablespoons unsweetened almond milk or whatever milk of choice
- ¼ cup fresh flat leaf parsley minced
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh chives
- 1 teaspoon onion powder
- ½ -1 teaspoon garlic salt depending on taste
- 2 tablespoons fresh lemon juice
- With the oven broiler or an open flame, cook the jalapeños until the skin is charred and the flesh is tender.
- Remove the seeds if desired along with the charred skin (it’s okay if some skin remains) and place in a food processor along with the lemon juice. Blend well.
- Transfer the jalapeño puree to a jar along with the remaining ingredients, mix well and refrigerate until ready to serve