Gluten-Free Jalapeno Ranch Dressing

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Who doesn’t love a freshly made ranch dressing on a loaded salad, especially during hot summer months? A salad loaded with your favourite greens, few garbanzo beans and maybe few corn chips topped with jalapeno ranch dressing is so good! Honestly, the dressing is where it’s at.

This gluten-free jalapeno ranch dressing has so much flavour and that perfect creamy texture. The dressing is thick and creamy, made with buttermilk, parmesan cheese, onions, garlic, herbs and spices. What I love most about this dressing besides how amazing it tastes is, it can be used as a sauce over grilled chicken, fish or as a dip. This is one of those dressings you can put on just about anything even a sandwich, especially an avocado sandwich. Enjoy!

Ingredients

  • 1 large jalapeno, deseeded and finely chopped
  • 1 1/2 cups buttermilk
  • 1/2 cup sour cream
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Chopped white onion
  • 2 garlic cloves, minced
  • 1 Tbsp. Fresh lime juice
  • 1 Tbsp. Chopped parsley
  • 2 tsp. Pure maple syrup
  • Pinch of GF cayenne pepper (optional)
  • Himalayan salt and freshly ground GF black pepper to taste
  • Instructions

  • Place everything into a high-speed blender or food processor. Process until creamy. If the dressing is too thick add a little more buttermilk. Season with salt and pepper to taste
  • Transfer into a glass jar, cover and refrigerate overnight
  • Shake just before serving
  • Note; the dressing will keep up to 7 days when refrigerated. To use as a dip use only 1 cup of buttermilk.


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