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Jalapeno Ranch sauce
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5 from 1 vote

Roasted Jalapeno Ranch Dressing

Made with fresh herbs and roasted jalapeños, this easy ranch dressing is perfect on salads or as a dipping sauce.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad, Sauce
Cuisine: American
Servings: 16 servings
Calories: 96kcal


  • 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.
    roasted jalapenos
  • 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.
    blender jalapeno
  • Transfer the jalapeño puree to a jar along with the remaining ingredients, mix well and refrigerate until ready to serve
    mixing together a salad dressing from scratch


Yields: 2 cups. 1 serving is 2 tablespoons.

Dressing vs Dip

If you want this as a dip, you're going to use less liquid (the milk). 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.


Serving: 2tbsps | Calories: 96kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 231mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg