Jalapeno ranch sauce

A creamy dipping sauce or spread with spicy and fresh flavors from the jalapeno peppers.
A cup and a half of sauce
schedule 15 minutes
schedule 15 minutes


  • 1 cup mayonnaise
  • 12 cup sour cream
  • 2 jalapenos diced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 12 teaspoon garlic powder
  • 12 teaspoon onion powder
  • 12 teaspoon MSG (optional but you should use it for the real Hidden Valley flavor)
  • 12 teaspoon salt
  • 12 teaspoon black pepper


Add the mayonnaise and sour cream to a blender or food processor. 

Chop two jalapenos into a rough dice and then add them to the blender/food process with the mayonnaise and sour cream. 

Pulse the blender/food processor until the jalapeno is chopped up into very fine pieces and integrated into the mayo/sour cream.

Pour your mayonnaise/sour cream/jalapeno mixture into a medium bowl. 

Add the chopped dill, chopped chives, garlic powder, onion powder, MSG (if using) and salt and pepper to the bowl with mayo/sour cream/jalapeno mixture and whisk well to combine everything. 

Taste now to see if you think it needs more salt and pepper. I typically go heavy on the pepper. 

Store in a jar or container with a lid in the refrigerator for no more than 2 weeks.

Have you made this recipe? Tag @beerinator and let him know!



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.