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Learn how to make Jalapeño Ranch Dip, a simple recipe for a thick & creamy dip with jalapeños, green chile enchilada sauce, garlic, and ranch seasoning mix. This quick & easy recipe for Jalapeño Ranch Dip has lots of tips and serving suggestions for this dip recipe. 

A glass bowl with dip inside of it and a chip with some dip on it.

Jalapeño Ranch Dip

This jalapeño ranch dip is always served in my kitchen when I make some sort of Mexican food for dinner! It is so good on so many things!

There are lots of ways to use this dip and if you read below you’ll get all my tips and serving suggestions for this dip recipe. It’s easy to make because you just combine everything into a blender and bend until smooth. Lots of flavor too with ingredients like jalapeño, cilantro, ranch seasoning mix, and green chile enchilada sauce. 

A stack of tortilla chips on a white plate with a spoonful of dip falling over it. Guacamole in the background of the plate for some color.

Ingredients Needed + How to Make It

This recipe calls for a few simple ingredients! Read how to make this dip recipe and then scroll down below for the full recipe card and instructions.

  • Cilantro – No need to chop all the stems off. It’s going in the blender anyways so everything will be smooth. 
  • Milk – Use whichever milk you want. I normally use whole milk when cooking with milk. Just note that if you use a lower-fat milk, which is thinner, you may not need as much of it to get the dressing to the consistency that you want. 
  • Green Chile Enchilada Sauce – Use mild, medium, or hot depending on what spice level you want. 
  • Sour Cream
  • Mayonnaise – This provides a rich and creamy base for the dip. 
  • Ranch Seasoning Packet
  • Jalapeño – Remove the seeds and membrane for less spice, and keep them on if you want more spice. I use one whole jalapeño when I make it with the seeds and white membrane removed. It’s a mild spice and my kids still eat it. Use two if you want more of a kick!
  • Garlic – Use a whole garlic clove that you mince/press, garlic paste from a tube, or chopped garlic from a jar. 

Making this jalapeño ranch dip is even easier! Only one step needed and that is to combine all the ingredients into a food processor or blender, and blend until smooth and combined. Pour it into a container with a lid and let it refrigerate for 2-4 hours before serving. 

Ingredients needs for this dip recipe laid out on a white background and each one labeled in black text with what it is.

Steps needed to make this dip recipe with two pictures and a food processor in both showing how to make it.

Hero shots of jalapeño ranch dip with two pictures showing the final product of the recipe.

Tips For Success

Here are a few tips that will hopefully make this recipe a hit in your own kitchen.

  • Refrigeration : This dip is 100x better after it has had time to refrigerate. But keep in mind that the longer it’s in the fridge, the thicker it gets. I make this about 2-4 hours before I need to serve it. That way it has a few hours to sit in the fridge and the flavors have time to deepen and combine. 
  • Use a Good Blender or Food Processor : You want to make sure to blend this dip until it’s completely smooth and no chunks of anything remain. it might take 1-2 minutes, but be sure you are blending it completely. 
  • Cilantro : I know some don’t like the taste of cilantro but you need it in this recipe. If you leave it out, or don’t use enough, the dip won’t be green like a jalapeño ranch dip should be. I don’t worry about removing the stems on the cilantro because it’s going to get blended up in the blender anyways. Plus, it adds more flavor and green color to the dip. 

Variation & Substitution Ideas

There are several ways that you change up this recipe for jalapeño ranch dip! Here are a few suggestions to make this recipe your own. 

  • Extra Spicy! : This dip as is, is mildly spicy. If you want to take the spice up a notch then don’t remove the seeds and white membrane from the jalapeño. You could also use two jalapeños instead of one. Add a dash of cayenne red pepper into the blender. Use a can of hot green chili enchilada sauce. 
  • Green Chile Enchilada Sauce : They have this in mild, medium, and hot spice level. Use whichever one you prefer. If you can’t find this item, or don’t want to use it, there are several things you can substitute with. Try using some salsa verde or green tomatillo salsa in it’s place. 
  • Lower-Fat : I have never done this but there are a few ways to make this dip healthier and lower-fat. Use plain Greek yogurt in place of the mayonnaise. You can also use lite sour cream if wanted. Depending on the fat content of the products you use, will change the consistency of the dip slightly. A lower fat sour cream is thinner and therefore will produce a slightly thinner dip. Another option is to use a lower-fat milk like 1% or fat-free milk. Again, if you use lower-fat milk, it will produce a thinner dip so you may not need as much of it. 

Close up shot of ranch up recipe with a spoon inside of the dish.

How to Store Leftovers

Leftovers keep well in the fridge, in an air-tight container, for up to 4-5 days. 

Leftovers will thicken the longer it sits in the fridge so be sure you give it a good stir, but if that is not getting it where you want it, then try adding a small amount of milk or additional green chili enchilada sauce to it. 

Serving Suggestions for Jalapeño Ranch Dip

I love this dip because there are so many ways to serve it! Here are different serving suggestions for this jalapeño ranch dip!

My favorite way to serve this dip is when I make taquitos or flautas for dinner. We love to drizzle some of the dip over this Easy Mexican Rice. Another way that we love to serve this recipe is with some really good tortilla chips. It’s kind of like chips + salsa, but with jalapeño ranch dip, and you won’t be able to stop!

Clear glass bowl with dip inside of it and a spoon. Chips and taquitos in the background to show serving suggestions.

More Dip & Dressing Recipes You’ll Love


A glass bowl with dip inside of it and a chip with some dip on it.
Together As Family Logo

Jalapeño Ranch Dip

Author Jessica - Together as Family
Course Appetizer, condiments
Cuisine American, Mexican
Prep Time 10 minutes
Refrigeration Time 4 hours
Servings 10
Learn how to make Jalapeño Ranch Dip, a simple recipe for a thick & creamy dip with jalapeños, green chili enchilada sauce, garlic, and ranch seasoning mix. This quick & easy recipe for Jalapeño Ranch Dip has lots of tips and serving suggestions for this dip recipe.


  • 1 cup sour cream
  • 1 cup green chile enchilada sauce
  • 1/2 cup milk (I use 2% or whole)
  • 1/2 cup mayonnaise
  • 1 packet ranch seasoning mix
  • 1 jalapeño chopped
  • 1 bunch cilantro (about 1 cup)
  • 1 clove garlic


  • Combine all ingredients in a blender or food processor. Blend until very smooth and combined well.
  • Pour into an air-tight container (with a lid, like Tupperware) and refrigerate for 4 hours before serving.
    * This gives time for the flavors to deepen and develop, and it thickens up the sauce slightly.
  • Use as a dip with tortilla chips. Topping for tacos. Dressing for taco bowls or burrito bowl. Nacho bar topping. Or a dip for taquitos. Lot's of options!


Serving Size : This recipe makes 2.5 cups of dressing. Nutrition information will change depending on serving size for each person. Nutrition information listed is for 4 tablespoons of the dip. 
Jalapeño : If you want a mild heat then remove the seeds and white membrane. 
Extra Spicy! : Use two jalapeños. Add some cayenne red pepper into the bender. Use hot green chile enchilada sauce. Leave the seeds and white membrane in the jalapeño.
Green Chile Enchilada Sauce : This is just the canned enchilada sauce. If you want to substitute this, you can use salsa verde or green tomatillo salsa. 
Dairy Products : The lower fat dairy products you use (sour cream + milk) the thinner the sauce will be. If you use lower-fat milk then start with less because it might not take as much to get the dip to the consistency that you want because lower-fat dairy products are thinner. This recipe has been written and tested using full-fat mayo, sour cream, and whole milk. 
Garlic : Use a fresh clove of garlic that has been minced/pressed. Use garlic paste from a tube (found in the refrigerated area of the produce section). Use chopped garlic from a jar. 


Calories: 147kcal | Carbohydrates: 5g | Protein: 1g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 514mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 454IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

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