Green Chile Ranch Dressing
Creamy green chile ranch dressing: tangy, zesty, and ready in minutes with buttermilk, sour cream, mayo, and ranch mix. Great as dip or salad dressing.
We amped up traditional ranch dressing with bright chiles and zesty citrus. A perfect party snack!
Photo courtesy of theheirloompantry.co
Yield: Yields 1 1/2 cups
- Mix 1-2 tablespoons green chile ranch mix with 1/2 cup each buttermilk, sour cream, and mayo for a quick creamy dip or dressing.
- Adjust heat by changing the type or amount of green chiles, and thin with extra buttermilk or milk to use as a salad dressing.
- Store in the fridge for 5 to 7 days; make dairy-free swaps or a homemade spice mix if needed.
Spices
Featured in this Recipe
Preparation Instructions:
Mix recipe ingredients. Enjoy!
thespicehouse.com
Frequently Asked Questions
What are the exact ingredients and amounts for this recipe?
Use 1 to 2 tablespoons Green Chile Ranch Dressing and Dip Mix, 1/2 cup buttermilk, 1/2 cup sour cream, and 1/2 cup mayonnaise. Stir until smooth and serve.
Can I make this without the premade ranch mix?
Yes. For a quick substitute, mix 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, 1/2 teaspoon dried dill, 1/2 teaspoon salt, and 1/4 to 1/2 teaspoon ground green chile or 1 tablespoon finely chopped roasted green chiles. Use this to replace 1 to 2 tablespoons of store mix and adjust to taste.
How do I control the spiciness?
Use mild roasted green chiles for little heat or add hotter chiles or seeds for more kick. Reduce the amount of green chile element to lower heat. You can also balance heat with extra sour cream or mayo.
How do I thin this to use as a salad dressing?
Add buttermilk or regular milk 1 tablespoon at a time until you reach the desired pourable consistency. Stir well and taste, then adjust seasoning if needed.
How long will the dressing keep in the fridge?
Store in an airtight container and refrigerate. It will keep 5 to 7 days. Always use a clean spoon to serve. Freezing is not recommended because texture and flavor will change.
Can I make a dairy-free version?
Yes. Use dairy-free mayonnaise and a plant-based sour cream such as cashew or coconut. Make a buttermilk substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup plant milk and let sit 5 minutes. Expect a slightly different texture and tang.
Can I prepare this ahead for a party?
Yes. Make it up to a day ahead to let the flavors meld. Keep chilled and give it a good stir before serving. If you need to scale the recipe, multiply each ingredient evenly.
What foods pair well with green chile ranch?
It works great as a dip for chips, veggies, wings, and fries. Use it on tacos, burgers, baked potatoes, or as a tangy salad dressing or sandwich spread.
What are the exact ingredients and amounts for this recipe?
Use 1 to 2 tablespoons Green Chile Ranch Dressing and Dip Mix, 1/2 cup buttermilk, 1/2 cup sour cream, and 1/2 cup mayonnaise. Stir until smooth and serve.
Can I make this without the premade ranch mix?
Yes. For a quick substitute, mix 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, 1/2 teaspoon dried dill, 1/2 teaspoon salt, and 1/4 to 1/2 teaspoon ground green chile or 1 tablespoon finely chopped roasted green chiles. Use this to replace 1 to 2 tablespoons of store mix and adjust to taste.
How do I control the spiciness?
Use mild roasted green chiles for little heat or add hotter chiles or seeds for more kick. Reduce the amount of green chile element to lower heat. You can also balance heat with extra sour cream or mayo.
How do I thin this to use as a salad dressing?
Add buttermilk or regular milk 1 tablespoon at a time until you reach the desired pourable consistency. Stir well and taste, then adjust seasoning if needed.
How long will the dressing keep in the fridge?
Store in an airtight container and refrigerate. It will keep 5 to 7 days. Always use a clean spoon to serve. Freezing is not recommended because texture and flavor will change.
Can I make a dairy-free version?
Yes. Use dairy-free mayonnaise and a plant-based sour cream such as cashew or coconut. Make a buttermilk substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup plant milk and let sit 5 minutes. Expect a slightly different texture and tang.
Can I prepare this ahead for a party?
Yes. Make it up to a day ahead to let the flavors meld. Keep chilled and give it a good stir before serving. If you need to scale the recipe, multiply each ingredient evenly.
What foods pair well with green chile ranch?
It works great as a dip for chips, veggies, wings, and fries. Use it on tacos, burgers, baked potatoes, or as a tangy salad dressing or sandwich spread.
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