This creamy Jalapeño Ranch Dip is made with roasted jalapeños, Mexican crema, cream cheese, and ranch seasoning for a rich, flavorful dip with just the right amount of heat. It's perfect for serving with tortilla chips and fresh vegetables or using as a spread for burgers, tacos, and sandwiches. Easy to make and a great appetizer for everything from backyard BBQs to parties.
Roasting jalapeños is a simple extra step that makes a big difference in this Jalapeño Ranch Dip. As the peppers char, they develop a deeper, slightly smoky flavor. It's the same technique I use when making other Mexican favorites, like this Fire-Roasted Guacamole, because it adds so much flavor with very little effort.
Combined with creamy Mexican crema, cream cheese, and ranch seasoning, the roasted jalapeños create a dip that's rich, tangy, and perfect for any occasion. Serve it with fresh vegetables, tortilla chips, burgers, tacos, or anything coming off the grill.
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For other similar recipes, check out Creamy Serrano Ranch, Chipotle Ranch Dressing or Coconut Lime Jalapeño Dressing.
Ingredients & Substitutions
You'll need a handful of simple ingredients to make this creamy ranch dip:
- Garden Ranch Seasoning Mix: Use your favorite store-bought or homemade blend. One of my favorites is the Primal Palate's Garden Ranch Seasoning Mix.
- Cream Cheese: Softened cream cheese provides a rich, thick base.
- Mexican Crema: Adds a tangy, silky finish. If you can't find crema, substitute ¾ cup sour cream mixed with ¼ cup milk.
- Jalapeños: Roasted until charred to mellow the heat and add a smoky flavor.
- Lime: Fresh juice to brighten the dip and balance the creaminess.
- Cilantro: Fresh cilantro adds a pop of color and fresh flavor.
No Ranch Seasoning Mix?
You can substitute homemade ranch seasoning made by mixing 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper.
Step-by-Step Instructions
- Roasted Jalapeños: Place the whole jalapeños on a dry comal or cast-iron skillet over medium-high heat. Cook for 10-15 minutes, turning occasionally, until the skins are blackened and blistered on all sides.
- Peel Jalapeños: Transfer the hot jalapeños to a bowl and cover. Let them steam for 10-15 minutes to loosen the skins. Peel away the charred skin and roughly chop the roasted jalapeños.
- Combine Ingredients: Add the cream cheese, Mexican crema, ranch seasoning, roasted jalapeños, and fresh lime juice to the bowl of a food processor.
- Blend: Blend until the dip is smooth and creamy.
- Add Cilantro: Transfer the dip to a serving bowl and stir in the chopped cilantro. Serve immediately or refrigerate until ready to serve.
Recommended for This Recipe
Food Processor
A food processor creates the smoothest texture for this Jalapeño Ranch Dip. If you don't have one, a high-powered blender will also work.
How to Serve
Serve it as a dip with tortilla chips, carrot sticks, celery sticks, or cucumber slices. It is also great served alongside:
- Pan-Seared Cilantro Lime Chicken
- Flautas de Pollo
- Sweet Potato Taco Bowl
- Pork Flautas
- Croquetas de Atún
Storing and Reheating
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving if any separation occurs during storage.
Tips and Variations
- Adjust Heat: Remove all seeds and membranes from the roasted jalapeños. For a spicier dip, leave some or all of them intact.
- Turn it into a Dressing: Thin the dip with additional crema or milk until it reaches your desired consistency.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Jalapeño Ranch Dip
Equipment
- Comal or skillet
- Food processor or blender
- Serving bowl
Ingredients
- 8 oz cream cheese softened
- 1 cup Mexican crema
- 1 ranch seasoning packet or homemade substitute, see notes
- 2 medium jalapeño peppers
- 1 lime
- ¼ cup chopped fresh cilantro
Instructions
- Place jalapeños on a dry comal or heavy-bottomed cast iron skillet over medium-high heat.
- Cook for 10-15 minutes, turning occasionally, until the skins are blackened and blistered on all sides. You can also roast the jalapeños on a baking sheet under the broiler for 5-10 minutes until the skins are charred and blistered.
- Once roasted, transfer the jalapeños to a small bowl and cover tightly with plastic wrap or place them in an airtight container.
- Allow them to steam for 10-15 minutes to help loosen the skins.
- Once cool, peel the charred skin off the jalapeños.
- Roughly chop the roasted jalapeños. For less heat, slice them open and scrape out all the seeds and membranes.
- In the bowl of a food processor or blender, add the softened cream cheese, crema, the ranch seasoning mix, chopped jalapeños and juice from the lime.
- Blend until smooth and creamy.
- Transfer to a bowl and mix in the chopped cilantro.
- Serve.
Notes
- You can substitute homemade ranch seasoning made by mixing 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper.
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