Start by deseeding and chopping the jalapeno peppers. Remember that the heat of the dressing depends on the number of seeds and membranes left in the jalapenos. For a milder dressing, remove most or all of the seeds and membranes.
In a blender or food processor, combine the mayonnaise, sour cream, buttermilk, chopped jalapenos, cilantro, minced garlic, lime juice, white wine vinegar, and dill. Blend until everything is well combined and the dressing has a smooth consistency.
Taste the dressing and add salt and pepper to your liking. Keep in mind that ranch dressing usually has a salty and savory taste, so start with a pinch of salt and adjust from there.
Transfer the dressing to a jar or airtight container. Refrigerate it for at least an hour before using. This allows the flavors to meld together and develop.
Serve your Jalapeno Cilantro Ranch salad dressing over your favorite salad, as a dip for veggies, or as a drizzle for tacos and grilled meats.
Feel free to adjust the ingredients to suit your taste preferences. If you want it spicier, add more jalapenos, or for a milder version, reduce the number of jalapenos. Enjoy your homemade dressing!
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