Why You’ll Love Jalapeno Ranch Dip Recipe

It’s super easy and quick to make — just a few minutes of prep.
The dip is rich and creamy yet fresh: the herbs and jalapeño give it a bright, slightly spicy flavor that livens up chips, tacos, or salads.
It’s versatile: you can dip chips, use it as a topping for tacos or roasted veggies, or even drizzle it over a salad or burrito bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup sour cream
1/2 cup mayonnaise
1/2 cup milk
3/4 cup green enchilada sauce
1 packet dry ranch dip mix
1 whole fresh jalapeño
1 bunch cilantro
1 whole garlic clove, peeled

Directions

In a food processor, combine the sour cream, mayonnaise, milk, and green enchilada sauce until smooth.
Remove the stem from the jalapeño and cut it lengthwise down the center. For a milder dip, remove the seeds and membrane.
Remove the stems from the cilantro leaves.
Add the dry ranch mix, chopped jalapeño, cilantro, and garlic to the food processor. Pulse until everything is well blended.
Pour the dip into an airtight container and refrigerate. For best flavor, chill for at least 4 hours.
Serve cold with tortilla chips, fresh vegetables, or as a topping on tacos or salads.

Servings and timing

Makes: 12 servings
Prep time: 10 minutes
Cook time: none
Chilling time: minimum 30 minutes (best after 4 hours)
Total time: approximately 40 minutes

Variations

For a milder dip, remove the seeds and membrane from the jalapeño before blending.
Add more cilantro for a stronger herbal flavor.
Substitute sour cream with Greek yogurt for a lighter version.
Keep jalapeño seeds or add a second pepper for more heat.
Thin with extra milk or buttermilk for a dressing-style consistency.

Storage/Reheating

Store in an airtight container in the refrigerator for 5 to 7 days.
No reheating required — serve chilled.
If it thickens, stir in a splash of milk or water before serving.

FAQs

How spicy is this dip?

The spice level depends on whether the jalapeño seeds and membranes are included. Remove them for a milder version.

Can I use pickled jalapeños instead of fresh?

Yes, though pickled jalapeños are milder and add a tangy note that slightly changes the flavor.

Can I make the dip ahead of time?

Yes, and it actually tastes better when made in advance and chilled for several hours or overnight.

What can I serve this dip with besides chips?

Try it with fresh veggies, pretzels, crackers, or use it as a topping for tacos, burrito bowls, or roasted vegetables.

Can I make a dairy-free or vegan version?

Yes, use plant-based sour cream, mayo, and milk alternatives. The texture and flavor may vary slightly.

How should I store leftovers?

Store in the refrigerator in a sealed container for up to a week. Stir before serving if it separates.

Can I freeze this dip?

Freezing is not recommended. The dip may become grainy or separate when thawed due to the dairy.

Can I control the consistency (thick vs. sauce-like)?

Yes. For a thinner dip, stir in extra milk or buttermilk until it reaches your desired consistency.

Can I omit the green enchilada sauce?

You can, but it adds flavor and a touch of acidity. Without it, the dip leans more toward classic ranch.

Is this dip gluten-free?

Yes, as long as the ranch mix you use is gluten-free, the rest of the ingredients are naturally gluten-free.

Conclusion

This Jalapeno Ranch Dip is a creamy, flavorful addition to your appetizer table. Whether you’re hosting a party, looking for the perfect chip dip, or want to spice up taco night, this recipe delivers. With minimal prep and big flavor, it’s bound to become a favorite in your recipe rotation.