Cilantro Ranch Dressing – An easy ranch dressing filled with jalapeno and fresh cilantro. A flavorful cilantro ranch recipe for salads, marinade or as a dip.With fiesta day right around the corner… Cinco De Mayo, try this delicious Cilantro Ranch Dressing. It’s an easy cilantro ranch dressing recipe filled with all the classic ranch flavors PLUS a spicy jalapeno kick and fresh cilantro. This cilantro ranch dressing also comes with a bit of tang from tomatillos. This cilantro ranch dressing recipe is the only dressing you’ll need for your salad or ranch marinade. You can even use it as a thin veggie dip.
IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE THESE:
- 5-Minute Healthy Dill Dip
- Kickin’ Chicken Corn Chowder
- Authentic Mexican Red Pozole
- Homemade Salsa
- Instant Pot White Chicken Chili
HOW EASY IS THIS CILANTRO RANCH DRESSING TO MAKE?
This ranch recipe is quick and easy. This recipe may seem like it has a lot of ingredients, and I won’t lie, it kind of does but this cilantro ranch dressing comes together super fast. It can be made in the blender or food processor. I absolutely love my Blendtec for this. The machine does all the work for you. No need to mince all the ingredients. Just through and go.
HOW FAR IN ADVANCE CAN I MAKE THIS CILANTRO RANCH DRESSING?
This dressing is actually better with “age” so to speak. This recipe can be used immediately after it’s made but the flavors marry together as it sits. Optimally, serving this recipe between 12-36 hours after making it is prime. It will give you fantastic flavor within a peak window. It will store up to 5-7 days in the fridge, though.
HOW MUCH DOES THIS DRESSING COST TO MAKE? PRICE CHECK ($):
This ranch recipe is so delicious and will bring the flavor to any salad but even better than that, it’s inexpensive to make. Check out how much a batch of this flavorful ranch dressing cost me to make.
Prices for supplies may vary depending on location and store you purchase groceries from. I try to shop bulk food stores, use coupons, watch ads and shop sales (like case lot), buy supplies in bulk to save money in the long run and use homegrown produce and herbs when available. These are a great way to stay within my grocery budget without sacrificing flavor or nutrition.
Here’s my ingredients list and cost:
- Mayo – $0.80
- Buttermilk – $0.15
- Sour cream – $0.25
- Parsley – $0.50
- Cilantro – $0.33 (FREE – I grow my own)
- Dill – $0.50 (FREE – I grow my own)
- Garlic – $0.10
- Jalapeno – $0.25
- Salt & Pepper – $0.02
For me, this dressing cost about $2.05 because I’m able to grow my own cilantro and dill. Even if I purchased those herbs from the store this dressing would still be less than $3 for over 3 cups of awesome cilantro dressing. No weird additives, no sugar, no preservatives. Just clean, delicious ingredients to add to your next salad.
Speaking of salad… this black bean and corn salad is super simple and delicious with this dressing.
BLACK BEAN AND CORN SALAD:
This dressing is fabulous on this black bean and corn salad. To make this salad, cut up one head of iceberg and 1 head romaine lettuce. Add 1 can black beans (drained and rinsed) and 1 can sweet corn (drained) top with cilantro, limes, some green onions, and cheese. It’s super easy and so delicious.
WHAT WILL YOU BE MAKING THIS CILANTRO RANCH DRESSING FOR?
Here’s the full printable recipe for the Cilantro Ranch Dressing. I hope you enjoy it as much as I do!
Cilantro Ranch Dressing
An easy ranch dressing filled with jalapeno and fresh cilantro. A great cilantro ranch recipe for salads, marinade or as a dip.
- 1 cup mayo
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup fresh parsley, loosely packed
- 1/2 cup fresh cilantro, loosely packed
- 1 Tbs fresh dill, or 1/2 Tbs dried
- 2 cloves garlic, about 1 1/2 Tbs)
- 1 jalapeno, remove seeds to lessen spiciness
- 1/2 to 1 to matillo, optional-this will add a little tang to the dressing
- 1/2 tsp salt
- 1/4 tsp pepper
- Place all ingredients in blender or food processor. Puree.
- Chill in fridge for at least 2 hours.
- This dressing can be served immediately but flavors will marry as it sits.
- Will keep in the fridge for up to 1 week.
- If you would like this recipe to be thicker to use as a dip, substitute the 1/2 cup buttermilk for an additional 1/2 cup sour cream. This will give you a thicker cilantro ranch "dip" rather than a thinner dressing.
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One of the great things about this recipe is that you can adjust the spiciness level. If you don’t like spicy you can lessen or omit the jalapeno all together. I hope you try it. I’m pretty sure you won’t let it go to waste one you’ve tried it. 🙂
Is this recipe spicy? I don’t do spicy very well but I love different kinds of ranch. I would love to try it but I don’t want it to go to waste if it is to much.