Smoky Poblano Ranch Dressing
Servings: 6 servings
Ingredients
- 2 large poblano peppers
- 1 cup mayonnaise
- ½ cup Greek yogurt
- ½ cup buttermilk
- ¼ cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon smoked paprika
- 1 tablespoon Ranch salad dressing mix
- Salt and pepper, to taste
Instructions
- Place the poblano peppers on a baking sheet and broil in the oven until the skins are blackened and blistered. Turn half way so both sides get blackened, about 10 minutes total. Check on the peppers frequently.
- Remove the peppers from the oven and place them in a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes. Remove the stem and seeds and chop into smaller pieces.
- Place the peppers in a food processor and pulse a few times.
- Add the mayonnaise, Greek yogurt, milk, cilantro, garlic, lime juice, smoked paprika and Ranch seasoning and blend until mostly smooth. Adjust the flavor with salt and pepper to your taste.
- For the best flavor, cover and refrigerate the dressing for at least 1 hour before serving to allow the flavors to develop more.
Notes
- If you don't have a broiler, you can also roast the peppers over an open flame on a gas stove or grill them until the skins are charred. The key is to get a good char on the skins to develop the smoky flavor. You can also place them in an Air Fryer on a high temperature.
- If you prefer a thinner dressing, add more buttermilk, a tablespoon at a time, until you reach your desired consistency.
- Blend the dressing in the food processor as long as you prefer. If you want more of a chunky dressing, blend for a less time.
- Feel free to experiment by adding other herbs like dill or parsley, or even a bit of crumbled queso fresco for a unique twist.
- You can add more heat to the dressing by adding in some cayenne pepper.