Making my own dressings has been something I wanted to do for years but could never figure out what the secret taste was for creamy dressings. And then one day it hit me – CHIVES! That’s what makes it have that perfect harmony. So now I play with variations of the my ranch dressing recipe all the time. And my latest concoction is this Jalapeño Dill Dressing. It is a creamy style dressing with the bright flavor of dill and the spicy kick of fresh jalapeno.
Before you click away for fear of the spice – you can totally control the heat level of this dressing by removing the seeds and ribs of the jalapeno, and just leaving the great flavor. When I make it for the whole family to use, I cut the pepper in half and scoop out one side but not the other. This gives us a heat level the whole family can enjoy. If you get it made and it’s too much for your tastes, you can add a little more lemon juice and/or heavy cream and it will balance out.
I used fresh dill in this preparation. For the most part, I am not one that says everything has to be fresh herbs – mostly because you have to use to much of it when its fresh to get the same flavors. If you use quality dried herbs, you can achieve great flavor. However for this particular recipe, I like the fresh dill because I like the better color you get from it. The dressing ends up with a lovely green hue that just makes it so fun.
The thing I really love about making my own dressings is that I get to decide on the thickness of the dressing. If I am using it for a dip, then you want it a little thicker. But if you want to put it on a salad you want it a little thinner so that you can get a good even spread. On this particular batch, I used it to make some Jalapeno Dill Potato Salad! It is a simple red potato and boiled egg combination that really sings with this dressing on it – perfect for your next backyard BBQ.
Now Let’s Get Cookin’!
Jalapeño Dill Dressing
- 1 Food Processor
- 1 Whole Jalapeno rough chopped
- ½ cup Fresh Dill rough chopped
- 1 cup Mayonaise
- ¾ cup Heavy Cream
- ¼ cup Lemon Juice
- 1 tbsp Minced Garlic
- 1 tbsp Chives
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Onion Powder
- 1 tsp Parsley
- Place all of the ingredients into the food processor and pulse for 1 minute to breakdown the bigger chunks.
- Use the high setting to combine until desired level of creaminess. You can use it right away or save it in an airtight container for up to 5 days in the refrigerator.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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