We’re a Meat Church kind of family. From grilling to smoking to fajita night, we always reach for their seasonings. But when I was pregnant? Let’s just say things got a little… creative. I found myself loving that smoky, salty flavor on everything—especially cottage cheese and eggs. Don’t judge, mama cravings are real!
That’s where this jalapeño ranch recipe comes in. Inspired by the famous Meat Church version, this creamy, zesty dressing has just the right amount of kick. This dressing is a fridge staple at our house—whether we’re dunking chicken, drizzling it over fajitas, or using it as a spicy veggie dip.
Why You’ll Love this Jalapeno Ranch
- Comes together in minutes—no chopping jalapeños required!
- Comes together in minutes—no chopping jalapeños required!
- An easy way to level-up family dinners or snack trays
Equipment Needed:
- Food Processor
- measuring cups and spoons
Ingredients for Jalapeno Ranch
- Mayonnaise (avocado oil for us!)
- Milk
- Cilantro
- Jalapenos (candied or regular)
- Meat Church Fajita Seasoning
- Simple Ranch Packet
Make This Jalapeño Ranch With:
- Cast Iron Taco Skillet
- Cast Iron Fajitas
- Sourdough Fresh Milled Corn Tortillas
- Sourdough Discard Flour Tortillas (with Fresh Milled Flour)
Jalapeño Ranch
creamy with some kick, this ranch is so delicious!
Equipment
- Food Processor
- Measuring Cup
- Measuring spoon
Ingredients
- 1⅓ cups avocado oil mayo
- w A small handful of fresh cilantro
- 1 packet of Simple Ranch dressing mix
- ⅓ cup milk
- 1 tbs up to 2 tablespoon Meat Church Fajita Seasoning start small—it’s salty!
Instructions
- Add everything to a blender or food processor: mayo, milk, cilantro, ranch packet, and fajita seasoning.
- Blend until smooth, creamy, and beautifully green
- Taste and adjust—add more seasoning if you want more heat, or a splash of milk if it’s too thick.
- Store in the fridge in a mason jar or airtight container for up to 5–7 days.
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