I don’t know about you, but I grew up putting ranch dressing on everything. Maybe it’s a Midwestern thing, but if you could dip it, ranch went on it. And while I like to think that my food tastes have become more sophisticated, I still think ranch dressing can, and should, go on everything.

My jalapeño ranch dressing is no exception to this rule. Sour cream, buttermilk, cilantro, garlic, and jalapeño all come together to make a delightful condiment for all your dipping desires. I have removed the seeds and ribs from the jalapeños to make it more kid friendly, but by all means, leave them in if you want some extra heat. Slather it on a sandwich, dip your pizza and fries in it, as a dip for veggies, salads and slaws, or by the spoonful because you are an adult and have no shame.

Jalapeño Ranch Dressing

Ingredients:

1 bunch cilantro

2 cloves garlic

1/2 C jalapeño peppers roughly chopped, seeds and ribs removed

1 1/2 C sour cream

1/2 C buttermilk

1/4 C lemon juice

2 tsp kosher salt

In a food processor puree the cilantro, garlic, and jalapeños until a smooth paste forms. Transfer mixture to a large bowl and add sour cream, buttermilk, lemon juice, and salt. Stir to combine. Use as a dip for veggies or chips, as a condiment on your favorite sandwich, or as a salad dressing.