Smooth and creamy with a kick of heat, my zesty JalapeƱo Dressing is a quick fan favorite for salads, used as a sauce for grilled meats, seafood, poultry, and vegetables, but is also fantastic on tacos and sandwiches!
I love the fresh flavor that lemon juice and herbs add to the dressing, as well as how creamy and refreshing it is. A splash of water is the key to making sure it’s not too thick, which is a pet peeve of mine creamy salad dressings. You can customize the heat level to your specific liking by adding or removing jalapeƱo seeds. This dressing has it all and I’m certain it will become a quick favorite!
Check out more of my favorite easy salad dressing recipes, like this green goddess salad dressing, this garlicky Greek yogurt dressing, and my all-time favorite homemade Caesar salad dressing!
Ingredients
- Greek yogurt: I recommend whole milk Greek yogurt, but if you prefer 2% or 0%, feel free to use that.
- Mixed herbs, such as fresh basil, dill, and cilantro.
- JalapeƱo pepper
- Garlic
- Fresh lemon juice
- Extra virgin olive oil
- Honey
- Kosher salt and black pepper
- A splash of water
Variations To Try
- No Greek yogurt? Use sour cream or mayonnaise instead, but note that the dressing will be slightly less thick.
- Don’t have honey? Agave nectar or maple syrup can be used in its place. Do not use sugar as it will leave the dressing grainy.
- For a slightly different flavor, you can useĀ fresh lime juice instead of lemon juice.
- And of course, feel free to useĀ any fresh herbs you like!
How To Make Creamy JalapeƱo Dressing
If you make this in a personal blender or food processor, this comes together incredibly quickly — just 5 minutes total!
Combine all salad dressing ingredients in a food processor or small blender, then pulse until very smooth. Taste and adjust seasoning as needed, then refrigerate until ready to enjoy.
Consider enjoying this with my shaved Brussels sprouts and shrimp salad or this juicy grilled chicken salad.
Ari’s Best Tips!
- Let the dressingĀ sit for at least 30 minutes before serving to allow the flavors to meld. Totally optional, but just intensifies the flavor!
- For a chunkier dressing, pulse the ingredients until combined but not entirely smooth.
- Any herbs! Feel free to experiment with other fresh herbs like parsley or mint for different flavor profiles. I strongly recommend fresh herbs here. If you really want to use dried, you can substitute 1 teaspoon dried herbs for every tablespoon of fresh herbs.
- If you like a lot of spice, consider adding aĀ second jalapeƱo or using a spicier pepper altogether.
Make-Ahead, Leftovers, & Storage
This dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. Shake or stir well before each use. The flavor of the jalapeƱo and raw garlic will intensify as it sits.
While technically freezable, I always advise against freezing creamy salad dressings. The texture is altered during freezing and thawing and it is never as creamy as it first was. Best enjoyed fresh!
Serving Suggestions
- Toss this dressing with your favorite salad greens, vegetables, and seafood, poultry, or meat for a satisfying and flavorful lunch or side dish.
- Drizzle it over grilled chicken, fish, or shrimp for a zesty summer meal.
- Use it as a dip for cruditƩs like carrots, celery, and bell peppers.
- Dollop this dressing on tacos, burritos, or quesadillas alongside your favorite fillings.
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Creamy JalapeƱo Dressing
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.
Notes
- This dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. Shake or stir well before each use.Ā I do not recommend freezing creamy salad 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