Jalapeño Garlic Ranch


Scratch made salad dressing, so there’s no preservatives and it’s better than anything in a bottle, better than hidden valley, better than Marzetti’s. This one is a crowd pleaser, make 4 or six batches together for your next party.

  • 6-8 Whole Pickled Jalapeño Peppers – Minced (La Preferida)
  • 4-6 Garlic Cloves, carmelized in 4 TBSP Olive Oil
  • 16 oz Buttermilk
  • 2 TBSP Herbs de Provence
  • 2 tsp Onion Powder
  • 1 TBSP Seasoning Salt (Lawry’s)
  • 1 TBSP Black Pepper


Use the food processor or blender to puree the ingredients in this order:

  1. First, blend the garlic cloves in oil until smooth
  2. Blend in the spices: Salt, Pepper, Herbs de Provence and Onion Powder
  3. Slowly blend in the Buttermilk
  4. Blend in the minced jalapeños
Keep refrigerated. Serve with salads, vegetable chips, appetizers, or with hot wings. Store in a mason jar sealed for up to two weeks in refrigerator.
Jalapeño Ranch