Jalapeño Ranch Dressing Recipes

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JALAPEñO RANCH DRESSING



Jalapeño Ranch Dressing image

If you love spice then you're going to love our Jalapeño Ranch Dressing recipe. Packed with bold zesty flavor, this recipe is perfect for dressings, dip, or sauce!

Provided by Hidden Valley

Categories     Dips

Time 5m

Yield 12

Number Of Ingredients 6

¾ cup sour cream
¾ cup mayonnaise
2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
1 tablespoon fresh lime juice
1 jalapeño
¼ cup fresh cilantro

Steps:

  • Place all ingredients in a blender or food processor and blend until smooth. Season to taste with additional lime juice, if needed.
  • Store the jalapeño ranch in a tightly sealed jar in the refrigerator for up to 1 week.

Nutrition Facts :

JALAPENO RANCH SALAD DRESSING



Jalapeno Ranch Salad Dressing image

Cool, creamy, and spicy. Crazy good salad dressing you could also use as a dip. This recipe is a lot like the dip they serve at Chuy's, which is a restaurant we have in Texas.

Provided by bbqgirl

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 15m

Yield 12

Number Of Ingredients 5

3 tomatillos, husked and quartered
½ bunch cilantro
2 pickled jalapeno peppers
1 (16 ounce) container fat-free sour cream
2 (1 ounce) packages ranch dressing mix

Steps:

  • Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
  • Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

Nutrition Facts : Calories 48.7 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 0.1 g, Fiber 0.2 g, Protein 2.8 g, Sodium 405.3 mg, Sugar 4.4 g

JALAPENO RANCH DRESSING



Jalapeno Ranch Dressing image

A spicy twist on traditional ranch dressing. I use this on taco salads and as a dipping sauce for taquitos, mini-tacos, jalapeno poppers, etc. It's good with or without the avocado! Add more peppers to taste. I make a batch with habaneros for my father-in-law, too!

Provided by Nicole

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Ranch Dressing Recipes

Time 2h15m

Yield 32

Number Of Ingredients 5

3 cups ranch salad dressing (such as Hidden Valley® Original Ranch®)
1 tablespoon cilantro leaves, minced
¼ cup pickled jalapeno pepper, chopped
1 tomato, chopped
1 avocado - peeled, pitted, and chopped

Steps:

  • Blend ranch dressing, cilantro, jalapeno pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 1.8 g, Cholesterol 6.1 mg, Fat 12.6 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.9 g, Sodium 233.8 mg, Sugar 1.1 g

CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING



Chopped Salad With Jalapeño-Ranch Dressing image

This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.

Provided by Alexa Weibel

Categories     salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 cup buttermilk
1/2 cup mayonnaise
3 large scallions, trimmed and finely chopped (about 1/4 cup)
1/3 cup finely chopped fresh cilantro
2 tablespoons finely chopped jalapeño with its seeds (or to taste)
1 lime, zested
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt (Diamond Crystal) and black pepper
3 romaine lettuce hearts (about 1 pound), trimmed and chopped into bite-size pieces
3 fresh ears of corn, shucked, kernels removed from cobs
8 radishes, halved lengthwise and thinly sliced into half-moons
2 large, ripe avocados, pitted and diced
5 scallions, trimmed and thinly sliced at an angle
1/2 cup crumbled Cotija (or grated Parmesan)
1 cup chopped cilantro, leaves and tender stems
2 cups crumbled lime tortilla chips (optional)

Steps:

  • Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
  • In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
  • Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.

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