Add all ingredients to a blender or food processor and blend until smooth.
Notes
Spice level: This ranch dressing isn’t particularly spicy since I used mild pickled jalapenos. To give it some kick, feel free to use the medium or hot variety of pickled jalapenos.
Storage: Keep the sauce in a sealed jar or container in the fridge for up to 1 week.
When measuring the cilantro, you can include both the leaves and stems. No need to pick off the individual leaves.
Not a fan of cilantro? Replace it with fresh parsley instead (no need to use dried parsley in this case).
Let all of the flavors get to know each other. Once the sauce is blended, I recommend letting it sit in the fridge for 1 hour or even overnight. It’ll taste even better!
Want to make a vegan version? Try this recipe with plant-based mayonnaise, sour cream, and milk alternatives instead.