Creamy Jalapeno Avocado Dressing
Quick Look: Creamy Avocado Dressing
- ⏱️ Prep: 10 minutes
- 🕒 Total: 10 minutes
- 👥 Servings: 6
- 📊 Calories: ~37 kcal/serving
- 🔥 Cook Method: Blend
- 👩🍳 Flavor Profile: Cool, creamy, with a little heat
- ⭐ Difficulty: Super easy
Table of Contents
What Makes This Dressing So Good
- Real, fresh avocado gives it that rich, velvety texture that store-bought can’t compare.
- Jalapeno adds a gentle heat without overpowering the creaminess.
- Buttermilk keeps it light and adds a subtle tang, reminiscent of homemade ranch dressing.
- Fresh cilantro brings brightness that ties it all together.
- 10 minutes, one blender, done.
Key Ingredients
A few notes on what you need:
- Avocado: Use a ripe avocado. It should give slightly when pressed. An underripe one won’t blend as smoothly and will taste bland.
- Jalapeno: Seed it before blending to keep the heat mild and friendly. Leave some seeds in if you want more of a kick.
- Low Fat Buttermilk: This is what makes the dressing pourable and gives it that slight tang. Don’t skip it or substitute with regular milk alone.
How to Make Creamy Avocado Dressing
Halve the avocado, remove the pit, and scoop the flesh straight into the blender. No need to chop it up. Add the seeded jalapeno, cilantro, sour cream, buttermilk, milk, cumin, and a good pinch of salt.
Blend on high until completely smooth, about 30 to 60 seconds. Stop and scrape the sides if needed, then blend again. You want it silky with no green chunks. Taste and adjust salt.
Pour into a glass jar and refrigerate. It stays fresh for 3 to 4 days. Give it a quick stir before each use.
Ways to Serve It
This dressing is incredibly versatile. The obvious use is tossing it over a crisp romaine or chopped salad, but it also works beautifully as a drizzle for shrimp burgers, tacos, or grain bowls. It makes a great dipping sauce for raw veggies or as a spread on wraps. Try it alongside Thai shrimp salad if you want to go all in on a fresh, vibrant meal.
Jalapeno Avocado Dressing Recipe FAQ
Yes. Swap it for fresh parsley or simply leave it out. The dressing will still be delicious.
You can. It will be slightly tangier and a little thicker, but it works well.
Avocado oxidizes quickly. Keep the jar sealed tight and press plastic wrap onto the surface. It’s best within the first 2 days for the brightest color.
No. The texture breaks down completely when frozen.
More Dressing Recipes To Try
If you love homemade dressings, I have plenty more worth keeping in your fridge. My avocado dressing is a dairy-free version made with an emulsification technique for an incredibly silky texture. For something creamy and herbaceous, my green goddess dressing is packed with fresh herbs and bright flavor. My blue cheese dressing is rich, tangy, and so much better than store-bought, and my homemade Caesar salad has a homemade Caesar dressing that your whole family will love. For something a little different, try my ginger dressing recipe and raspberry lime vinaigrette are both weeknight staples worth trying.
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Creamy Jalapeno Avocado Dressing Recipe
Ingredients
- 1 large ripe avocado
- 1 large jalapeno, seeded
- 2 Tbsp fresh minced cilantro
- 2 Tbsp sour cream
- 1/2 cup low fat buttermilk
- 3 Tbsp whole milk
- 1/2 tsp ground cumin
- Salt to taste
Instructions
- Take out the pit and the skin off the avocado.
- Place all ingredients in a blender and pulse until completely smooth and blended.
- Store in the refrigerator in an air-tight container, like a glass mason jar. (Preferably a glass container.)
- (It should be good for 3-4 days.)
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
That is exactly how I felt about cilantro.Years ago my sister-in-law said she made a fantastic salso ( this is when salsa was just becoming popular) and she brought us some. Hubby and I told her how much we liked it — we didn’t. We had never really experienced cilantro and we didn’t care for the taste. Now we LOVE it!! It just goes to show that you really have to try something more than once — now insects and rodents I won’t give a try even the first time. I shutter just thinking about it. Our always have avocados at our house. We split one every night and have it on our salad. I like the idea of putting it in the dressing — thank you for the recipe.
So true!
Although, I do love cilantro 🙂
I used to not like celery either but not I eat it straight.
Hope you’ll like the dressing!
Whaat?! I could have sworn you’ve always loved anything avocado. I’m obsessed with all things avocado and this dressing looks incredible!
Oh no, I used to hate it. Now I looove it 🙂
Thank you!, Laura!