Jalapeño Ranch Dip
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This creamy jalapeño ranch dip is packed with bright flavor and just the right amount of heat. Perfect for dipping, drizzling, or using as a salad dressing.
It’s a simple mix of sour cream, garlic, lime juice, and fresh herbs and spices that come together into something seriously good.
You can use this on just about anything – chips, veggies, or even chicken wings. It’s the perfect dip for Tex-Mex food, so, you might find it with nachos, tacos, or burriotos, chicken fajitas, or drizzled over burrito bowls or taco salad.
The heat is easy to adjust, so you can keep it mild or turn it up depending on what you like. Around here, anything with a creamy dip disappears fast. I like to grab a few easy things from the freezer and call it done – instant snack spread, no effort.
You might also enjoy my Creamy Avocado Cilantro Dressing (or dip!) as well!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Easy recipe. Use a blender or food processor, and blast it. That’s it!
- Make ahead. This recipe will be good for a few days in the fridge if you want to streamline your holiday prep!
- Adaptable. Dial up the heat, or tone it down.
- Fresh ingredients. Fresh cilantro and fresh jalapeños both make for a bright flavored dip.
Things to dip in creamy jalapeno dip
Try my Southwest Egg Rolls, Baked Taquitos, Quesadillas, or serve with tortilla chips, crackers, or cut/sliced veggies. Even French fries and sweet potato fries taste epic with this dip!
FAQs
The spiciness depends on the amount of jalapeños used and whether the seeds are included, as they contain most of the heat.
Yes, making it ahead allows the flavors to meld, enhancing the overall taste. Keep it in an airtight container in the fridge, and give it a stir before serving.
Greek yogurt or plain yogurt can be used as a healthier alternative to sour cream. You can add a little mayo to balance the flavor.
Yes, you can thin it out to make it pourable by adding more lime, or a touch of milk.
Like jalapenos? Us too! Try this Jalapeno Popper Cheeseball, or my world-famous (okay, maybe just my household-world) Jalapeno Popper Chicken.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Sour cream. You can use non-fat sour cream, or greek yogurt if you prefer.
- Cilantro. Chop this roughly before adding to the food processor.
- Fresh Jalapenos. You only need a little of this, so add or remove the seeds as you choose, based on your spice tolerance.
- Garlic. Use fresh garlic, it’s worth it.
- Seasonings. I use kosher salt, black pepper and onion powder.
- Lime juice. Use as much or as little as needed for consistency.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped
Wash the cilantro, mince the garlic, chop the jalapeno and remove seeds (if you want to leave some in, do)
Make the dip
Pulse the ingredients together until well-combined, but not super smooth. The texture should smooth and creamy, but a little bumpy! Use as dip, sauce or spread.
Taste Test
Add additional lime juice or water to achieve the desired consistency.
Kylee’s Notes
Leave the jalapeno seeds in for extra heat, leave them out for a milder taste.
Thin it out with a little bit of lime juice, yogurt, milk or water to make it pourable for a dressing.
What to do with leftovers
This recipe will keep in the refrigerator for about 3-4 days. I keep mine in a mason jar, but any container with a lid works.
Substitutions/Additions
- Use plain Greek yogurt instead of sour cream or use a mix. You can also add mayonnaise if you prefer
- You can use powdered garlic instead of fresh if you need to.
- A little dried or fresh dill can give it a slightly different flavor.
- Add some green onions, or extra cilantro and chopped jalapeno peppers as a garnish.
More recipes to love
- Whipped Feta Dip. A deliciously creamy, yet low fat, dip – this Feta, Roasted Red Pepper and Dill Dip will be a hit! Make ahead, and serve with veggie dippers, or chips!
- Spinach Artichoke Dip. Just 4 minutes in the instant pot, and this dreamy, cheesy Spinach & Artichoke Dip is all yours! This is perfect for holidays and parties!
- Greek Tzatziki Dip. Tzatziki is easy to make, and SO delicious! This tasty dip is made from yogurt, cucumber, garlic and lemon juice with fresh dill.
Fresh flavors and a simple recipe? Sold! - Blue Cheese Dip. This easy blue cheese dip recipe is fantastic for veggies, chips or buffalo wings, has only 5 ingredients and is mixed up in under 5 minutes!
- Ranch Dip. Perfect for the ranch lover in your life! Discover the secrets to making a creamy and delicious homemade ranch dip in minutes. Follow our step-by-step guide and impress your guests (and yourself).
- French Onion Dip. Rich and creamy, this homemade French Onion Dip recipe will be your go-to for gatherings! Super easy to make, with real ingredients, you’ll love it!
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Jalapeno Ranch Dip
Ingredients
- 1 clove garlic minced
- ¼ cup jalapeno diced
- 1 cup sour cream plain yogurt can be used
- ¼ cup cilantro chopped
- 1 teaspoon kosher salt
- ¼ teaspoons pepper
- 1 teaspoon onion powder
- lime juice freshly squeezed
Instructions
Get prepped
- Wash the cilantro, mince 1 clove garlic, chop ¼ cup jalapeno and remove seeds (if you want to leave some in, do)
Make the dip
- Place 1 clove garlic, ,¼ cup jalapeno, 1 cup sour cream, ¼ cup cilantro, 1 teaspoon kosher salt, ¼ teaspoons pepper, 1 teaspoon onion powder andlime juice in a high-speed blender and blast until smooth.
Taste Test
- Add additional lime juice or water to achieve the desired consistency.
Notes
Switch out the plain yogurt for sour cream or use a mix.
You can use powdered garlic instead of fresh if you need to.
A little dried dill can give it a slightly different flavor.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
