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    Spice Up Your Salads with a Zesty Jalapeño Cilantro Ranch Dressing!

    10 hours ago
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    Photo byeasy recipes life

    If you're looking to elevate your salads, tacos, or veggie dip, look no further than this Jalapeño Cilantro Ranch salad dressing. With a bold combination of creamy and spicy, this recipe is sure to become a favorite. The tangy ranch seasoning blends perfectly with the fresh kick from pickled jalapeños and cilantro, creating a dressing that's as versatile as it is flavorful. Whether you're tossing it on greens, drizzling it over roasted veggies, or serving it as a dip, this dressing brings a fresh, zesty vibe to any dish.

    The Jalapeño Cilantro Ranch salad dressing isn't just a regular ranch dressing with a twist. It's a fusion of creamy sour cream (or Greek yogurt for a healthier option) and the vibrant flavors of cilantro and jalapeños. The ranch seasoning adds that familiar comfort, while the garlic and lime juice bring it all together for a punch of freshness that brightens the dish.

    Jalapeño Cilantro Ranch Salad Dressing Recipe

    Ingredients:

    • 1 cup sour cream (or plain Greek yogurt for a healthier option)
    • 1 cup whole milk
    • 1 Hidden Valley ranch seasoning pack
    • About 1/4 cup pickled jalapeños
    • About 1/4 cup fresh cilantro (more to taste)
    • 2 cloves garlic
    • A splash of lime juice

    Instructions:

    1. Combine all the ingredients in a blender, starting with the sour cream or Greek yogurt and milk.
    2. Add in the Hidden Valley ranch seasoning pack, pickled jalapeños, cilantro, and garlic.
    3. Finish with a splash of lime juice to brighten the flavors.
    4. Blend everything together until smooth, tasting along the way to adjust the jalapeños or cilantro for your desired spice and freshness level.
    5. Once smooth, store in a jar or dressing bottle and refrigerate for at least an hour to allow the flavors to meld.

    This Jalapeño Cilantro Ranch dressing can be served immediately but gets even better as it sits in the fridge. It’s perfect for salads, but it can also be used as a creamy dip for chips, veggies, or even as a spread for sandwiches and wraps.

    For those who crave even more spice or are fans of the creamy jalapeño dip from popular restaurants like Chuy’s, try this variation for an extra kick:

    Chuy’s Copycat Creamy Jalapeño Dip Recipe

    Ingredients:

    • 1/2 cup sour cream
    • 1/2 cup Hellmann's real mayo
    • 1-2 tomatillos (peeled)
    • 1/4 cup pickled jalapeños
    • 1 whole fresh jalapeño (adjust spice level as needed)
    • 2 cloves garlic
    • 1/4 cup fresh cilantro
    • A splash of lime juice
    • 1 Hidden Valley ranch seasoning packet

    Instructions:

    1. Peel the tomatillos and add them to a blender along with the sour cream and mayo.
    2. Add the pickled and fresh jalapeños, garlic, cilantro, lime juice, and ranch seasoning packet.
    3. Blend everything until smooth, tasting along the way to check for desired spice levels.
    4. Serve immediately or refrigerate for about an hour for the best flavor.

    This creamy jalapeño dip is perfect for those looking to spice up their meals or appetizers. It’s addictive, so beware—you may find yourself dipping everything in sight!

    Whether you're looking for a fresh new dressing or a spicy dip, both of these recipes will bring bold flavors to your table.

    Here are the sources for the ingredients used in your Jalapeño Cilantro Ranch Salad Dressing:

    1. Hidden Valley Ranch Seasoning Packet: This popular seasoning is available on several platforms like Target and Kroger. It’s a versatile mix that can be used to make dressings, dips, and even flavor meats and vegetables. You can find it at Target or Kroger​(Hidden Valley)​(Kroger).
    2. Hellmann’s Real Mayonnaise: This is another key ingredient for your creamy dip variation. It is known for its rich, smooth consistency and can be purchased at stores like Walmart.

    These sources provide detailed product information and availability to help you with the recipes!


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    TSK61
    9h ago
    Been making this for two decades
    View all comments
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