Air Fryer Meatball Subs are an easy, healthy twist on the classic. Made with homemade meatballs, marinara, and cheese all tucked into a roll for a quick, high-protein dinner your family will love! Meatball Subs Air Fryer lovers, this Air Fryer Meatball Sub recipe is a game-changer for busy weeknights! Juicy homemade meatballs (I used […]
Best Drunken Noodles Recipe for Weeknight Dinners
Spicy, savory, and slightly sweet, these Thai Drunken Noodles are inspired by the popular Thai street food Pad Kee Mao. Thai Drunken Noodles I love Thai food, and for years my favorite spot in Brooklyn served the best drunken noodles — still one of my all-time favorite dishes along with Pad Thai. This homemade version […]
Pork Milanese with Kale and Apple Salad
Pork Milanese with Kale and Apple Salad—crispy pork cutlets, fresh apples, hearty kale, and maple mustard vinaigrette. Make this high-protein, high-fiber fall dinner in the air fryer or oven! Pork Milanese I’m so excited for all things fall, and this Pork Milanese with Kale and Apple Salad is exactly the kind of easy, flavorful dinner […]
Pumpkin Lasagna Skillet
This savory Pumpkin Lasagna Skillet is the ultimate cozy fall dinner. Made in just one pan with pasta, pumpkin, cheese, and ground turkey, it’s high-protein, family-friendly, and weeknight-easy! Pumpkin Lasagna (One Skillet) If you’re craving comfort food this fall, you’ll love this simple Pumpkin Lasagna Skillet. It’s everything you love about traditional lasagna—cheesy layers, savory […]
The Tomato Sauce I Make Most Often—A Lightened-Up Take on Marcella Hazan’s Classic
This is the best tomato sauce, in my humble opinion! Inspired by Marcella Hazan’s iconic recipe, this lighter version uses high-quality canned tomatoes, just a touch of butter, and a halved onion to create a rich, silky pasta sauce with only three ingredients (plus salt). Tomato Sauce with Onion and Butter There’s a reason Marcella […]
One-Pan Chicken Shawarma That’s Packed with Protein & Fiber
If you need a high-protein and high-fiber dinner idea, this Chicken Shawarma Sheet Pan Dinner is packed with juicy chicken thighs, chickpeas, and roasted vegetables—all on one pan for easy cleanup. Sheet Pan Chicken Shawarma You’ve been asking me for more one-pot meals, and you know how much I love sheet pan dinners (so much […]
How to Make Overnight Oats (No Added Sugar Recipe!)
Overnight Oats are a fiber-rich, healthy breakfast that you can make ahead for busy mornings. The best part is that there’s no cooking required! Easy Overnight Oats Recipe Weekdays are hectic, so having a healthy breakfast that I can grab and eat on the go is a must. Good thing overnight oats practically cook themselves in the fridge! A hearty, […]
Jalapeño Ranch Dressing
Spice meets creamy! This Jalapeño Ranch Dressing is cool, tangy, and just the right amount of zesty heat. Perfect for drizzling, dipping, or smothering on everything from salads to tacos.

Your Ranch Glow-Up
- Cool with a Kick: Creamy ranch gets a bold upgrade with fresh jalapeños for just the right balance of heat and tang.
- Versatile: Use it as a salad dressing, dip for veggies, drizzled over tacos and chimichangas, or even a sauce for burgers and wraps.
- Fresh & Flavorful: Made with real herbs, lime, and jalapeños, this dressing tastes way brighter than anything store-bought.
- Quick to Whip Up: Toss everything in a blender and you’ve got a delicious dressing in minutes!
Jalapeño Ranch Dressing Ingredients

- Swap the Base: For a lighter, tangy twist, you can replace some or all of the mayo and sour cream with plain Greek yogurt instead.
- Turn Up the Heat: Want an extra kick? Then stir in a pinch of red pepper flakes or chili powder to spice things up.
- Get Creative: This jalapeño dressing isn’t just for salads! Use it as a dip for avocado egg rolls, a spread on sandwiches, or a drizzle over tacos.
How to Make Jalapeño Ranch Dressing
This easy recipe comes together in just minutes. It’s so simple and has fresh ingredients and the best flavor, you’ll never go back to store-bought!
- Combine: Add all of the ingredients into a blender or food processor.
- Blend Ingredients: Blend the ingredients until smooth and creamy. Enjoy this dressing on salads, use it as a dip for vegetables, or a sauce for anything you desire!


Alyssa’s Pro Tip
Jalapeño: If you LOVE the spicy jalapeño flavor, then add 2 jalapeños to the blender! You can also throw in a few seeds because that’s where the heat is.

Jalapeño Ranch Dressing
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Ingredients
- 1 cup mayonnaise or Greek yogurt
- ½ cup sour cream
- ¼ cup buttermilk
- 1 (1-ounce) packet ranch seasoning powder
- 1 whole jalapeño stem removed and seeded
- 2 teaspoons lime juice
- ½ cup chopped fresh cilantro
- ¼ teaspoon salt more if needed
Instructions
- In a blender, add 1 cup mayonnaise, ½ cup sour cream, ¼ cup buttermilk, 1 (1-ounce) packet ranch seasoning powder, 1 whole jalapeño, 2 teaspoons lime juice, ½ cup chopped fresh cilantro, and ¼ teaspoon salt
- Blend until smooth and combined. Store in an airtight container in the refrigerator for up to 1 week.
Notes
Nutrition

More Tasty Dressing Recipes
If you loved this, you’ll be a fan of all my homemade dressings! Keep it fresh and mix up one of these dressing recipes next!
Fried Pickle Dip
Meet my Fried Pickle Dip…a viral take on my popular pickle dip! The toasted bread crumbs elevate the flavors with the crunchy “fried” texture.

The Insider Scoop on This Fried Pickle Dip
- Crunch in Every Bite: My secret is to layer the toasted bread crumbs inside so every scoop has that fried pickle crunch.
- All the Pickle Love: I tested this until the creaminess and tang hit just right. It’s packed with dill pickle flavor (because you know I’m obsessed)!
- Make-Ahead Friendly: This dip never lasts long at my house. You can prep it ahead, and it still tastes like heaven when served.
Fried Pickle Dip Ingredients

- Dill Pickles: Use your favorite brand of dill pickle! Dab the chopped pickles with a paper towel to absorb any extra moisture. This prevents your dip from being runny.
- Cream Cheese: Be sure to use softened cream cheese so your dip mixes well.
- Panko Bread Crumbs: No substitutions here…Panko is a must! It’s the key to getting that perfect crunchy “fried” texture.
How to Make Fried Pickle Dip
You already know how obsessed I am with pickles. So when I heard about fried pickle dip, I had to try it. And let me tell you, it’s everything I hoped for and more! Creamy, crunchy, tangy, and downright addictive. It’s the perfect snack!
- Toast the Panko BreadCrumbs: In a medium-sized skillet over medium heat, add the butter and Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
- Combine: In a medium-sized bowl, combine the sour cream, softened cream cheese, ranch seasoning, chopped dill pickles, pickle juice, garlic powder, and fresh dill.
- Mix: Using an electric hand mixer, mix until well-combined.
- Garnish and Serve: Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve fried pickle dip with pretzels or potato chips!




Alyssa’s Pro Tip
Want the “fried” crunch in EVERY bite? Layer toasted bread crumbs inside the pickle dip. Add half the dip, sprinkle crumbs, then repeat with the rest.

Fried Pickle Dip
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Ingredients
- ½ cup Panko bread crumbs
- 1 tablespoon unsalted butter
- 1 ½ cups sour cream
- 4 ounces softened cream cheese
- 1 (1-ounce) packet Ranch seasoning
- 1 ½ cups chopped dill pickles
- 2 tablespoons dill pickle juice
- 1 teaspoon garlic powder
- 1 tablespoon minced fresh dill
Instructions
- In a medium-sized skillet over medium heat, add 1 tablespoon unsalted butter and ½ cup Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
- Using an electric hand mixer, mix until well-combined.
- Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve with potato chips!
Notes
Storing Leftovers
- Refrigerator: Store dill pickle dip in an airtight container for 3–4 days. Add bread crumbs to portions only, since they soften in the fridge.
- Freezer: Not recommended. The cream cheese changes texture once thawed.
Nutrition

More Pickle-Inspired Recipes
If you guys liked this fried pickle dip, you need to check out my other pickle recipes!
Fried Pickle Dip
Meet my Fried Pickle Dip…a viral take on my popular pickle dip! The toasted bread crumbs elevate the flavors with the crunchy “fried” texture.

The Insider Scoop on This Fried Pickle Dip
- Crunch in Every Bite: My secret is to layer the toasted bread crumbs inside so every scoop has that fried pickle crunch.
- All the Pickle Love: I tested this until the creaminess and tang hit just right. It’s packed with dill pickle flavor (because you know I’m obsessed)!
- Make-Ahead Friendly: This dip never lasts long at my house. You can prep it ahead, and it still tastes like heaven when served.
Fried Pickle Dip Ingredients

- Dill Pickles: Use your favorite brand of dill pickle! Dab the chopped pickles with a paper towel to absorb any extra moisture. This prevents your dip from being runny.
- Cream Cheese: Be sure to use softened cream cheese so your dip mixes well.
- Panko Bread Crumbs: No substitutions here…Panko is a must! It’s the key to getting that perfect crunchy “fried” texture.
How to Make Fried Pickle Dip
You already know how obsessed I am with pickles. So when I heard about fried pickle dip, I had to try it. And let me tell you, it’s everything I hoped for and more! Creamy, crunchy, tangy, and downright addictive. It’s the perfect snack!
- Toast the Panko BreadCrumbs: In a medium-sized skillet over medium heat, add the butter and Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
- Combine: In a medium-sized bowl, combine the sour cream, softened cream cheese, ranch seasoning, chopped dill pickles, pickle juice, garlic powder, and fresh dill.
- Mix: Using an electric hand mixer, mix until well-combined.
- Garnish and Serve: Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve fried pickle dip with pretzels or potato chips!




Alyssa’s Pro Tip
Want the “fried” crunch in EVERY bite? Layer toasted bread crumbs inside the pickle dip. Add half the dip, sprinkle crumbs, then repeat with the rest.

Fried Pickle Dip
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Ingredients
- ½ cup Panko bread crumbs
- 1 tablespoon unsalted butter
- 1 ½ cups sour cream
- 4 ounces softened cream cheese
- 1 (1-ounce) packet Ranch seasoning
- 1 ½ cups chopped dill pickles
- 2 tablespoons dill pickle juice
- 1 teaspoon garlic powder
- 1 tablespoon minced fresh dill
Instructions
- In a medium-sized skillet over medium heat, add 1 tablespoon unsalted butter and ½ cup Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
- Using an electric hand mixer, mix until well-combined.
- Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve with potato chips!
Notes
Storing Leftovers
- Refrigerator: Store dill pickle dip in an airtight container for 3–4 days. Add bread crumbs to portions only, since they soften in the fridge.
- Freezer: Not recommended. The cream cheese changes texture once thawed.
Nutrition

More Pickle-Inspired Recipes
If you guys liked this fried pickle dip, you need to check out my other pickle recipes!