Creamy jalapeño ranch dip is loaded with mild chile peppers, both jalapeño and canned green chiles. Enjoy it with chips, veggies, tacos, or salads.
Why you’ll love it: It’s a fun twist on plain ranch dressing and it goes great with southwestern meals (and it’s not too spicy!).
How long it takes: 10 minutes, plus an hour or so to chill
Equipment you’ll need: mixing bowl
Servings: makes 3 cups
One of the local hangouts in town has the best fish tacos. I always order the same thing when I go: a Greyhound cocktail, and fish tacos with jalapeño ranch dressing. I think the waitress would be shocked if I ever ordered anything different. Maybe I’m in a rut but hey, when you find something you like, go with it, right?
So I love this jalapeño ranch dip recipe I’m bringing you today. I’ve lightened it up a bit with Greek yogurt and added lots of jalapeño peppers. The dip isn’t hot spicy — you won’t be left with a burning mouth. This recipe has a nice creamy base, with ranch dressing flavors, and just a bit of peppery heat and lime juice. You’re gonna love it.
Rather have plain ranch? Be sure to try my healthy ranch dressing. It’s super popular and so easy to make.
About This Recipe
You can stir this jalapeño ranch dip up in a matter of minutes. The hardest part is dicing the peppers up in tiny pieces. I like to wear disposable food grade gloves to chop jalapeños. I learned my lesson the hard way a long time ago while canning homemade salsa. You know how your mouth can burn after eating a hot pepper? Well, after chopping several hot peppers with my bare hands, I found that your hands can experience that same burning sensation, and it lasts for hours!! Lesson learned.
After you’ve chopped the peppers and fresh cilantro, the dip is almost made! Simply stir them together with Greek yogurt, buttermilk and mayo, add a can of chopped green chiles, a packet of dry ranch dressing mix, and a squeeze of fresh lime juice.
This dip is best if you give it an hour or so in the fridge to let the flavors meld which makes it perfect for parties. Make the dip, and while it’s resting in the fridge, you’ll have time to prepare the rest of the food, clean up the kitchen, catch up on social media, or maybe just hang out with your significant other.
Enjoy jalapeño ranch dip with chips or cut up veggies, or as a topping for fish tacos. It’s so good with these cauliflower nachos. If you thin the dip with a bit more buttermilk, it makes a fantastic salad dressing.
Make It Your Own
- If you would like a smoother dip with no chunks, process the ingredients in a blender or food processor until desired consistency .
- Looking for a dressing recipe rather than a dip? Thin the dip mixture with additional buttermilk. Process in blender or food processor if desired.
- Not crazy about yogurt? Make this dip recipe with 1 cup buttermilk and 1 cup mayonnaise or 1 cup sour cream. Use whatever proportions of yogurt, sour cream, buttermilk or mayo that you like, just so the total equals 2 cups.
- Instead of buying a package of ranch dip mix, use 3 tablespoons of my homemade ranch seasoning mix and use regular milk instead of buttermilk.
- To spice it up, add 1 teaspoon chili powder or ¼ teaspoon cayenne. Or include the seeds and ribs of the jalapeño peppers.
Store in a covered container or jar in the refrigerator for up to a week. Give the dip a stir before serving if the ingredients have separated a bit. Do not freeze.
More Homemade Dips
I love making my own dips and dressings. I know exactly what’s in them, no additives or preservatives. And it’s easy! If you want to give homemade a try, here’s some dip recipes for you:
- Mexicali Dip (similar to but much better than the popular deli version)
- Salsa Verde (so delicious, you’ll never go back to canned)
- Restaurant Style Salsa
- Homemade French Onion Dip
- Dill Vegetable Dip (skinny version)
- Spinach Dip
- Edamame Dip (you’ll love this one)
- 1 cup plain Greek yogurt
- ⅓ cup buttermilk
- ⅔ cup mayonnaise
- 1 can (14.5 oz) chopped green chiles, undrained
- 2 large jalapeño peppers, seeded and deveined, finely diced
- 3 tablespoons fresh minced cilantro
- 1 packet (1 oz.) dry ranch dip mix
- 1 tablespoon freshly squeezed lime juice
- Place all ingredients in a medium sized bowl and stir well to combine. If a smoother dip is desired, place in food processor or blender, and process until smooth.
- Refrigerate for at least 1 hour to allow flavors to blend.
- Serve with veggies, tortilla chips, or potato chips.
- We prefer 2% Greek yogurt for dips, but fat-free and whole milk Greek yogurt will also work. Make sure to buy plain!
- If you don’t want to use Greek yogurt, substitute sour cream.
- if you would like to make the dip into a dressing, thin with additional buttermilk until it reaches desired consistency.
- Makes 3 cups.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.