Description
Healthy jalapeno lime ranch dressing has all the flavors of ranch with a kick of jalapeno and tang of lime and loads of cooling cilantro. This dressing is perfect for dipping mild cucumbers or adding to Mexican inspired salads or as a sauce for tacos, fajitas, or quesadillas.
Ingredients
- 1 1/4 cup plain, fat free Greek yogurt
- 1/2 cup olive oil or avocado oil
- 1.5 tablespoons white distilled vinegar
- 1 garlic clove
- 1 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 jalapeno, cut in half, remove the seeds and ribs for mild heat, or half or all of the ribs and seeds for more heat
- 1 tablespoon dried dill (or sub 2 tablespoons cup fresh, finely minced)
- 3/4 cup fresh cilantro (including thin stems)
- 2 tablespoons fresh chives
- 2 tablespoons fresh parsley, leaves only
- zest and juice of 1 1/2 large limes
- 1 tablespoon plus 1 teaspoon agave nectar
- Optional: 1 to 2 tablespoons filtered water, to thin
Instructions
- Blend: Add all of the ingredients to a food processor EXCEPT FOR THE WATER, pulse until everything is well combined, and the herbs have broken down, no large chunks of garlic or jalapeno should remain. Taste and adjust flavors as needed. At this point you can add in 1 to 2 tablespoons of the water to thin it out a little, this may depend on if you want to use it as a dip or salad dressing.
- serve/store: Serve immediately with your favorite veggies for dipping or drizzle over a salad. To store it, transfer the dressing to an air tight container and store in the fridge for up to 2 weeks. The dressing will thicken as it sits in the fridge, allow it to sit at room temperature for 15 minutes so that it becomes a little runny again, before using.
Notes
Herbs: I do not recommend using dried parsley, dried cilantro, or chives in place of the fresh. Those dried herbs tend to not have much flavor to them and they are super important to the overall flavor of the ranch dressing. However, dried dill still has a lot of flavor to it so it is a good option if you don’t have fresh. You can omit the chives if you can’t find them too – the more important flavors are the dill and parsley and cilantro, just add a little more dill and parsley to up the flavor.
This recipe is heavily adapted from Pinch of Yum
