Jalapeno Ranch Dressing
Cook Time
15
mins
Calories
96
Serving Size
16
Carbs
2
Fat
9.1
Protein
1.2
description
Dressing.... Dip... Drink... whatever... it's DELICIOUS!!!
ingredients
- 2 jalapeños stems removed
- 1 cup mayonnaise
- 1/2 cup 0% plain greek yogurt or sour cream,
- 2-4 tablespoons unsweetened almond milk or whatever milk of choice
- 1/4 cup fresh flat leaf parsley minced
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh chives
- 1 teaspoon onion powder
- 1/2 -1 teaspoon garlic salt depending on taste
- 2 tablespoons fresh lemon juice
directions
- With the oven broiler or an open flame, cook the jalapeños until the skin is charred and the flesh is tender.
- Remove the seeds if desired along with the charred skin (it’s okay if some skin remains) and place in a food processor along with the lemon juice. Blend well.
- Transfer the jalapeño puree to a jar along with the remaining ingredients, mix well and refrigerate until ready to serve
If you want this as a dip, you’re going to use less liquid (the milk). If you want a jalapeno ranch salad dressing you will want to thin it out with the almond milk (or even water) until you have your desired consistency.