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Poblano ranch in a small glass pitcher atop a white surface. The pitcher is surrounded by cilantro, dishes of pepper and garlic cloves, and lime wedges.

Creamy-Dreamy Roasted Poblano Ranch Dressing (or Dip!)

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  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Category: Sauces & Condiments
  • Method: Blender
  • Cuisine: American, Mexican & Tex-Mex
  • Diet: Vegetarian

Description

Tangy and herbaceous ranch dressing meets roasty poblano chiles!

At the heart of this creamy sauce is a couple of poblano peppers, Mexican green chiles with mild spiciness. Quickly roasting the peppers on the stovetop intensifies their naturally smoky flavor—a particularly delicious pairing for a creamy ranch dressing made with tons of garlic and fresh herbs.

As written, this recipe is pretty cooling and mild—if you like a bit more spice, feel free to toss a roasted jalapeno or serrano pepper into the mix.

The end result is an all-purpose creamy dressing—use it for taco night, salads, chicken wings, and more. Check the blog post, above, for more inspiration. ♡ Happy cooking!

Ingredients

Scale
  • 2 poblano peppers
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 large lime, juiced (approx. 3 tablespoons juice)
  • ¼ cup finely chopped cilantro
  • 6 cloves garlic OR 1 ½ teaspoons garlic powder
  • 3 tablespoons finely chopped fresh chives OR 1 ½ teaspoons onion powder
  • 3 tablespoons finely chopped fresh dill OR 1 ½ teaspoons dried dill
  • 1 teaspoon kosher salt and ground black pepper to taste

Instructions

  1. Roast the poblano peppers: Place the poblano peppers directly over a gas burner. Light to a medium-high flame and cook about 2 minutes per side or until as charred as desired. (Alternatively, if you do not have a gas stove, you can roast the poblanos under the broiler. Place the peppers on a baking sheet, transfer to an oven rack positioned directly under the broil, and broil 4-5 minutes per side.)An overhead shot of two roasted poblano peppers in a glass bowl atop a white marbled surface. 
  2. Steam the poblano peppers: Transfer the charred poblanos to a bowl, cover, and set aside to steam for 5 minutes. Once steamed, carefully peel away any loose, charred skin and discard. Slice the stem off the pepper and discard. If desired, remove and discard some or all of the seeds for a less spicy sauce.An overhead shot of two roasted poblano peppers on a wooden cutting board. One of the peppers has been partially chopped into large chunks.
  3. Prepare the poblano ranch dressing: Place the roasted poblano peppers in a blender with the mayonnaise, sour cream, lime juice, cilantro, garlic, chives, dill, kosher salt, and ground black pepper to taste. Pulse to break up the roasted poblanos, then blend until smooth. Taste and adjust seasoning as desired.An overhead shot of poblano peppers, mayo, sour cream, limes, cilantro, garlic, chives, salt, pepper, and dill in the bowl of a food processor atop a white marbled surface. An overhead shot of poblano ranch in the bowl of a food processor atop a white marbled surface.
  4. Serve: Transfer to a bowl or jar, cover, and refrigerate until chilled—the poblano ranch will be thin at this point, but it will thicken as it rests. Once chilled, serve as desired—it’s a fun spicy-creamy sauce to serve with tacos, taco salads, burrito bowls, nachos, and more. We especially love drizzling it over these Fish Taco Bowls, but sky’s the limit—get creative, have fun with it, and enjoy!A close-up overhead shot of poblano ranch dressing in a small glass pitcher atop a white surface, surrounded by cilantro leaves and spent lime wedges.

Equipment

Notes

Jess’ Tips and Tricks:

  • Spiciness: Poblano peppers are mild Mexican chili peppers. They are not especially spicy but they do have wonderful flavor, which is why I like using them for a creamy, cooling ranch dressing. If you like a little more heat, feel free to add a jalapeno or serrano pepper to your ranch dressing—you can roast it up right alongside the poblano peppers.
  • Recipe Variations: If you prefer not to use sour cream, feel free to swap it out with full-fat yogurt. If you avoid dairy or would like to make vegan poblano ranch dressing, replace mayonnaise with your favorite vegan mayo and sour cream with your favorite dairy-free yogurt.

Storage: This creamy poblano ranch will keep, stored in an airtight container in the refrigerator, for up to 1 week.

Find it online: https://playswellwithbutter.com/poblano-ranch-dressing/