If you love ranch but want a dressing with more character, try this Poblano Ranch Dressing. Roasted poblano peppers bring a smoky, mild heat, while fresh herbs and lime keep it bright. One simple swap boosts protein without sacrificing creaminess. It’s tangy, versatile and perfect for drizzling, dipping and spreading on salads, tacos, wraps and more.
Ranch dressing with a protein boost!
Ranch has always been one of my favorite dressings, but many store-bought and classic recipes rely on mayonnaise and sour cream, which increase fat while adding little protein. This roasted poblano ranch achieves the same rich, creamy texture using a simple, high-protein swap so it works better for everyday meals.
The key swap: I replaced mayonnaise and sour cream with 1 cup of full‑fat Greek yogurt. That change raises the protein in the batch significantly — roughly 32 grams of protein in the full recipe — so a 1/4 cup serving provides about 8 grams of protein straight from your dressing. The result is creamy, tangy and satisfying without losing that classic ranch flavor.
Roasted poblanos are the star. Charring the skins under the broiler develops a smoky, slightly sweet flavor and gives the dressing a beautiful pale green hue. The heat level is mild and approachable, making this dressing a great choice for families and anyone who wants a little Tex‑Mex flair on their plate.
Key ingredients
Below are the main ingredients and notes to help you shop and prepare. The full ingredient list with measurements is included in the recipe card further down.
- Poblano peppers – Poblanos are a mild chili with an earthy flavor. Roasting them under the broiler adds a smoky depth that transforms the dressing. Choose dark green, glossy, firm peppers.
- Plain full‑fat Greek yogurt – This is the high‑protein base that gives the dressing body and creaminess without mayo or sour cream. Full‑fat yogurt yields the creamiest texture.
- Lime juice – Fresh lime juice brightens the dressing and pairs beautifully with roasted poblano. You’ll need about 2 medium limes for the recipe.
- Fresh herbs – Chives, dill and cilantro create that ranchy herb flavor with a Southwestern twist. If you prefer, swap cilantro for parsley.
How to roast poblano peppers
Roasting poblanos under the broiler is fast and straightforward. Follow these steps for easy peeling and maximum smoky flavor.
- Broil. Place whole poblanos on a baking sheet and broil on high about 3 minutes per side, or until the skin is blackened and bubbling.
- Steam. Transfer the hot peppers to a zip‑top bag or covered bowl and let them steam for 5–10 minutes. The steam loosens the skin for easy peeling.
- Peel and seed. Peel away the charred skin, remove stems, slice peppers open, discard seeds and white ribs for milder heat, and dice the flesh for the recipe.
Ways to use it
- Toss it: Toss the dressing with romaine, kale, corn, avocado and cooked chicken for a hearty chicken poblano salad.
- Dip it: Serve as a dip for raw vegetables, pita, chicken tenders or wings.
- Drizzle it: Drizzle over tacos, burrito bowls, enchiladas or grilled meats for creamy, smoky flavor.
- Spread it: Use instead of mayonnaise on wraps, sandwiches, quesadillas or burgers for extra protein and brightness.
Once you try this roasted poblano ranch, you’ll want to add it to many meals. It keeps well and adds both flavor and protein to simple weekday plates.
Looking for more protein, with more flavor?
Try adding this dressing to grain bowls, roasted vegetable salads, or mixed into a taco salad to stretch protein across the entire meal. The Greek yogurt base keeps the dressing satisfying while letting the poblano and herbs shine.
High-Protein Poblano Ranch Dressing
8 ounces
10 minutes
6 minutes
5 minutes
21 minutes
Ingredients
- 3 poblano peppers
- 1 cup full‑fat Greek yogurt
- ¼ cup lime juice
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, roughly chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup chives, chopped
- ¼ cup dill, chopped
- ¼ cup cilantro, or parsley, chopped
Instructions
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Heat the oven broiler to high.
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Place the poblanos on a baking sheet and broil for about 3 minutes per side, until the skin is black and bubbling.
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Remove peppers from the oven, place them in a zip‑top bag or covered bowl, seal and let rest 5–10 minutes to steam. Open the bag and peel away the charred skin.
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Trim stems, slice each pepper in half, remove seeds and membranes (for milder heat remove all seeds), then dice the roasted flesh and add to a blender or food processor.
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Add Greek yogurt, lime juice, apple cider vinegar, garlic, salt and pepper to the blender. Blend until smooth and creamy.
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Turn off the blender, stir in the chives, dill and cilantro (or parsley) by hand. Adding the fresh herbs at the end preserves bright green flecks and prevents bitterness.
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Cover and refrigerate until ready to serve. If the dressing thickens in the fridge, thin with a splash of water or extra lime juice and stir well.
Notes
- High‑protein swap: This recipe replaces mayonnaise and sour cream with 1 cup full‑fat Greek yogurt, increasing the protein in the batch to roughly 32 grams.
- Protein per serving: The full batch contains about 32 grams of protein; if you serve 8 total 1‑ounce servings (or use 1/4 cup portions as suggested), a 1/4 cup serving delivers approximately 8 grams of protein.
- Adjusting heat: Poblanos are generally mild, but heat can vary by pepper. For the mildest result remove all seeds and white ribs; to preserve more flavor, leave some seeds if you like a touch of heat.
- Herb swaps: If you dislike cilantro, use fresh parsley. Fresh herbs brighten the dressing—avoid cooking them in the blender to keep flavor fresh.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. The dressing will thicken as it chills—stir in water or lime juice to thin if needed before serving.
- Serving suggestions: Use as a salad dressing, dip, sandwich spread or sauce for grilled chicken and seafood. It pairs especially well with corn, avocado, black beans and roasted vegetables.
Nutrition Facts
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