This salsa ranch dressing & dip elevates classic ranch dressing with a Tex-Mex twist. Creamy mayonnaise, tangy sour cream, and just the right amount of fresh herbaceous notes make for the perfect ranch dressing recipe. Add in your favourite salsa, and you've got a delicious dip for homemade quesadillas, vegetables, or a delicious salad dressing in under 5 minutes!
Why This Recipe Works
No prep work required! This dressing/dip is extremely low on prep work. Aside from measuring the ingredients and roughly chopping the herbs, this recipe is lazy-girl (me, I am the lazy-girl) approved!
Full of flavour! Ranch dressing is a favourite for good reason - it is delicious. This homemade salsa ranch dressing does not skimp on the flavour. You will find yourself dipping anything and everything into it.
Tastes like store-bought! There is a very popular store-bought version of this delicious salad dressing. This recipe tastes just like the store-bought version, with minimal ingredients and time.
- Mayonnaise: You can use regular or light mayo, depending on if you prefer to keep this dressing on the lighter side. Because the mayonnaise is one of the star ingredients of this dressing, I recommend using your favourite one.
- Sour cream: I recommend using a full fat sour cream for this recipe. While light mayo can be substituted, I find that low fat sour creams tend to have a thinner, watery consistency and an artificial flavour. That consistency is not going to be the best for this dressing.
- Whole milk: Most ranch dressing recipes call for buttermilk. Truthfully, I do not have any uses for buttermilk, so it is not worth it to keep it on hand. Whole milk, mixed with fresh lemons gives the same result!
- Jarred salsa: You can control the heat level based on the type of salsa you add to the dressing. I used hot salsa, which still ends up being quite mild with the sour cream and mayonnaise.
- Spices and seasonings: You will need garlic and onion powder to season the dressing.
- Dill & Scallions
- Fresh lemons
A full list of ingredients with measurements is located on the recipe card, below.
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chop the herbs - Chop the scallions and dill as finely as you can, so you do not have large pieces in the dressing.
Add the dressing ingredients to a medium-sized mixing bowl. Mix together well to combine.
Taste the dressing for salt, and add to your taste.
Adjust the amount of milk depending on whether you prefer a dip or a dressing. Omit the milk completely if you prefer a thicker dip for vegetables and crackers.
- Sour cream: You can use greek yogurt in place of sour cream.
- Whole milk: You can use half and half cream, or buttermilk if you have it on hand.
- Scallions: Feel free to substitute scallions with chives.
- Jalapeño: Add in some finely minced pickled jalapeños, with some of the pickling liquid to the mix.
- Chipotle ranch: Finely mince a chipotle pepper in adobo, for a smokey twist!
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Mixing bowls
Make Ahead & Storage
Make Ahead Instructions
You can make this dressing up to 2 days before serving. Store in an airtight jar or container to keep the dressing fresh. I do not recommend making the dressing prior to that, as the herbs will lose their fresh and bright flavour.
Store any leftover dressing in an airtight container or jar for up to 3 days. Keep in mind that there are dairy products in this dressing, so be mindful of expiration dates of the products you used!
While you can generally freeze dairy products, I do not recommend freezing ranch dressing. The dressing will likely separate when you defrost it, and the flavours may dilute.
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Salsa Ranch Dressing & Dip
- Mix: Add the dressing ingredients to a medium-sized mixing bowl. Mix together well to combine.½ cup Mayonnaise, ½ cup Sour cream, ¼ cup Whole milk, 1 Lemon, 2 tablespoon Fresh dill, 2 tablespoon Fresh scallions, 1 teaspoon Garlic powder, 1 teaspoon Onion powder, ¼ cup Salsa
- Taste: Taste the dressing for salt, and add to your taste.Salt
- Adjust the amount of milk depending on whether you prefer a dip or a dressing. Omit the milk completely if you prefer a thicker dip for vegetables and crackers.