Description
This creamy and tangy Poblano Ranch Dressing combines roasted poblano peppers with Greek yogurt and fresh herbs for a flavorful and slightly spicy dressing that’s perfect for salads, dips, and drizzling over your favorite dishes.
Ingredients
Roasted Pepper
- 1 poblano pepper
Dressing Base
- 1 cup Greek yogurt, full-fat
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 2 tbsp milk, more to desired consistency
- 1 clove garlic
- 1/4 cup fresh dill
- 2 tbsp fresh chives
- 1/2 tsp onion powder
- 1/2 tsp salt, more to taste
- Black pepper, to taste
Instructions
- Broil the poblano pepper: Preheat your oven broiler and place the poblano pepper on a lined baking sheet. Broil on the top rack for 5-8 minutes until the skin blackens and starts to crack. Flip the pepper and broil for an additional 5 minutes to char the other side.
- Steam and peel the pepper: Transfer the roasted pepper to an airtight container and seal it for 5 minutes. This steams the pepper, loosening the charred skin for easy removal. Peel off the skin carefully, then remove and discard the seeds and stems. Slice the pepper in half to prepare for blending.
- Blend the dressing: Add half of the peeled poblano pepper along with Greek yogurt, mayonnaise, lime juice, milk, garlic, dill, chives, onion powder, salt, and black pepper to a high-speed blender. Blend until completely smooth, stopping to scrape down the sides as necessary.
- Taste and adjust spice level: Taste the blended dressing to assess the heat level, as poblano peppers can vary in spiciness. If you desire more heat, add the remaining half of the poblano pepper and blend again until smooth.
- Adjust seasoning and consistency: Add additional salt and black pepper to taste. Thin the dressing with extra milk, adding about 1 tablespoon at a time, until you reach your preferred consistency. Blend briefly to combine.
Notes
- Make sure to remove all seeds and stems from the poblano pepper to avoid bitterness.
- If you prefer a milder dressing, use only half the pepper or substitute with a milder pepper.
- The dressing can be stored in an airtight container in the refrigerator for up to 5 days.
- This dressing works well as a salad dressing, dip, or sauce for grilled vegetables and meats.
- For a dairy-free version, substitute Greek yogurt and mayonnaise with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dressing
- Method: Broiling and Blending
- Cuisine: American
