Smooth and creamy with a kick of heat, my zesty jalapeƱo dressing is a quick fan favorite for a variety of salads. I’ve also used it as a sauce for grilled meat, seafood, and veggies, as well as spreading on sandwiches and drizzling on tacos! I recently spooned it on top of my chorizo tacos with cilantro and onion and it was a home run! Basically, there’s no wrong way to enjoy it. š
Fresh lemon juice and herbs add brightness, while Greek yogurt creates a creamy, refreshing base. A splash of water helps thin the dressing to the perfect consistency, and you can easily control the beat by adding ore removing jalapeƱo seeds.
In addition to the ingredients listed above, I’ve also made this with sour cream, a mix of Greek yogurt and mayo, and a variety of fresh herbs. It’s a very forgiving recipe and easy to customize.
How To Make Creamy JalapeƱo Dressing
All you need is 5 minutes and a food processor or blender. Yes, you can totally use a small personal blender (my go to for making homemade salad dressings!).
As always be sure to taste and adjust seasoning to make sure it’s just right.
And don’t be shy with those leftovers! Like I said, this is fantastic spooned over grilled meats. I love serving simple mainsālike flaky oven-roasted salmon or juicy grilled spatchock chickenāwith a big salad and a creamy homemade sauce for drizzling on top.
It Gets Spicier The Longer It Sits
As the dressing rests, the garlic and jalapeƱo flavors will continue to develop and intensify. Taste before serving and adjust if needed.
And if you’re looking to make it extra spicy, add a second jalapeƱo! š
This one was too good not to share! If you give this jalapeƱo salad dressing recipe a try, I’d love to know what you think. Completely delish.
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Creamy JalapeƱo Dressing with Greek Yogurt
Equipment
Ingredients
- 1 cup Greek yogurt
- 1 cup mixed herbs, such as basil, dill, cilantro
- 1 jalapeƱo, seeds removed
- 1 clove garlic
- Ā½ lemon, juiced, about 2 Tbsp
- 2 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- Ā¼ tsp freshly ground black pepper
- 2 tsp honey
- Splash of water
Instructions
- Make the dressing. Place all ingredients in either a personal blender or a food processor. Process until well mixed. Taste and adjust seasoning, then refrigerate until needed. I recommend chilling for 30 minutes, though of course you can enjoy it immediately.
Notes
- Leftovers: Store the dressing in an airtight container in the refrigerator for up to 5 days. Shake or stir well before using.
- I donāt recommend freezing creamy dressings.
Nutrition
Photography by: Jo Harding.
Love the recipe using yogurt, if I just want to use one or two of the herbs would i just use one cup ? We are not a fan of dill
Thanks
Hi Eileen! Yes, you can use any combination of herbs that you like. And you can still measure out a loosely packed cup total. It will still be flavorful if you decide to cut back and use slightly less. It’s a very forgiving (and easy!) recipe. Enjoy! xo, Ari