^{The best version of a healthy ranch dressing that will never disappoint.}

This is probably one of my favorite creations. And ironically it is the simplest of all recipes. If you’re from the Midwest, you know that ranch is one of the top dipping sauces for multipurpose use (my three favorite combinations are are ranch & chicken tenders, ranch & seasoned fries and ranch & pepperoni pizza).

I was determined to find a way to lighten up RANCH DRESSING. I know there are dips out there that replace the sour creams and mayos with Greek yogurt. That’s great except I like everything with a little heat and I want to make sure I can coat my salad with something other than straight vinegar or a bottled low calorie sauce.

When I first made this recipe years ago, I never bought a bottle of ranch ever again! This was perfect! It combines all my favorite flavors with a protein and calcium boost! Plus it’s low in calories and pairs with almost any recipe that needs MORE RANCH! I served this as a dip at an Ohio State Tailgate Party and it was a huge success…on many of the foods!

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Jalapeño Ranch Dressing

Print Recipe

The best version of a healthy ranch dressing that will never disappoint.

Prep Time:10

Total Time:10

Ingredients

1 cup nonfat Greek yogurt plain
⅓ cup pickled jalapeno brine
¼ cup cilantro loosely packed
1 (1 oz. packet) ranch dressing mix
2 tablespoons pickled jalapenos
1/2 lime zested and juiced

Instructions

In blender or food processor, add all ingredients. Blend for 15-30 seconds on high. Add salt and pepper to taste if needed.
*** For a more dip-like consistency, add 2-3 tablespoons of brine instead of 1/3 C. and mix with a spoon instead of the blender. Finely chop jalapeños and cilantro and add at the end.

Notes

Lets talk Ingredients and Technique!

Really there is no special technique with this recipe. I have also used a plethora of plain Greek yogurt brands and have yet to be disappointed. I have tried different ranch dressing mix brands – again, no disappointment.

I learned that adding everything to the food processor gave a more consistent dressing. More often than not if I am in a rush, I simply mix everything together with a fork (and omit the cilantro and jalapeños). I wait till I am halfway through the tub of Greek yogurt and then add the ranch dressing mix and brine and mix right in the tub.

How long does it last and where?

I have kept the dressing in the fridge for over a week in the original yogurt container. Just make sure the yogurt is not close to expiration. In fact, because yogurt does last for a few weeks in the fridge, I can assume that you can keep this for the life of the yogurt itself.

Can you freeze it?

I would not recommend. Dairy can separate once being challenged in the ultimate climate conditions (hot and cold).

Substitutions?

I have used plain (non Greek) yogurt before and it was ok. That was only because I messed up on what I bought. So it works but you cannot control the thickness the way you may like.

For the acid, I have used pickle brine, olive brine, and I also tried just straight vinegar. All were ok but not something I would feel comfortable serving to other people.

Tips and Tricks

Use the blender or the food processor – it just combines everything so well.

Don’t get fancy with storage, if you still have an empty yogurt container, use it!

What to serve with it?

Pizza, chicken tenders, tacos, wings, quesadillas, fries, or as a chili topping!

Nutrition

Course: Dish Prep, topping

Cuisine: American, Low Fat, Southwestern, Spicy

Keyword: Dip, Dressing, Vegetarian

Servings:

Calories: 35kcal

Author: Michelle Cerutti

Jalapeno Ranch Dressing