Roasted Poblano Ranch Dressing Recipe

If you love ranch but want a dressing with more personality, try this Poblano Ranch Dressing. Roasted poblano peppers add a smoky, mild heat, while fresh herbs and lime keep it bright. A simple swap makes this version high in protein. It’s creamy, tangy and perfect for drizzling, dipping and spreading on a wide variety of dishes.

poblano ranch dressing in a bowl with a spoon

Ranch dressing with a protein boost!

Ranch is a classic for a reason, but traditional recipes typically rely on mayonnaise and sour cream, which add fat without much protein. This roasted poblano ranch keeps the rich, creamy texture you expect while boosting protein and flavor.

What I changed: Instead of mayonnaise and sour cream, this recipe uses 1 cup of full-fat Greek yogurt. That swap significantly increases the protein content while preserving a lush, creamy mouthfeel. The result is a dressing that tastes indulgent but also contributes meaningful protein to your meal.

The roasted poblano peppers are the star: charring them under the broiler develops a smoky, slightly sweet flavor with a gentle heat. When blended with lime and fresh herbs, they create a vibrant, pale-green dressing that pairs well with salads, tacos and grilled proteins.

ingredients for poblano ranch dressing on a white wood board

Key ingredients

Below are the ingredients and a few notes to help you shop and prepare. Quantities are available in the recipe card further down.

Poblano peppers – Poblanos are a mild chili, milder than jalapeños, with an earthy flavor. Roasting under the broiler adds a smoky depth and a pleasant complexity to the dressing. Choose firm, glossy peppers.
Full-fat plain Greek yogurt – This replaces mayonnaise and sour cream to boost protein and keep a creamy texture. Use a thick Greek yogurt for the best consistency.
Fresh lime juice – Adds bright acidity that balances the smoky peppers. Fresh-squeezed lime juice gives the cleanest flavor.
Fresh herbs – Chives, dill and cilantro (or parsley if you prefer) provide the classic ranch herb profile with a Southwestern twist. Adding the herbs at the end preserves their color and fresh taste.

How to roast poblano peppers

Roasting poblanos is quick and easy. Follow these steps for perfectly charred, easy-to-peel peppers.

roasted poblano peppers on foil lined baking sheet

roasted poblano peppers in plastic zipper bag

Broil. Arrange poblanos on a baking sheet and broil on high about 3 minutes per side until the skin is blackened and bubbling.
Steam. Transfer the hot peppers to a zip-top bag and seal for 5–10 minutes. The steam loosens the skin and makes peeling easy.
Peel and seed. Peel away the charred skin, trim the stems, halve the peppers and remove the seeds and ribs if you want milder heat. Dice before blending.

Ways to use it

Salad dressing: Toss with chopped romaine, shredded kale, corn, avocado and cooked chicken for a flavorful chicken poblano salad.
Dip: Serve as a dip for raw vegetables, pita, chicken tenders or wings.
Drizzle: Drizzle over tacos, burrito bowls, enchiladas or grilled chicken to add creamy, smoky flavor.
Spread: Use as a spread on wraps, quesadillas, sandwiches and burgers in place of mayonnaise for an extra boost of protein and flavor.

Once you try this roasted poblano ranch, you’ll likely want to add it to many of your meals.

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poblano ranch dressing in a small bowl with a spoon

High-Protein Poblano Ranch Dressing

Smoky roasted poblano peppers, tangy lime and fresh herbs blended into a creamy Greek yogurt base. This high-protein poblano ranch is excellent on salads, tacos, bowls and grilled chicken.

Servings: 8 ounces

Prep Time: 10 minutes

Cook Time: 6 minutes

Pepper Resting Time: 5 minutes

Total Time: 21 minutes

Author: Whitney Bond

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

Heat the oven broiler to high.
Place the poblano peppers on a baking sheet and broil for about 3 minutes per side, until the skin is black and bubbling.
Transfer the hot peppers to a zip-top bag, seal and let them steam for 5–10 minutes. Open the bag, remove the peppers and peel off the charred skin.
Trim the stems, halve each pepper and remove seeds and ribs if you want less heat. Dice the roasted peppers and add them to a blender or food processor.
Add the Greek yogurt, lime juice, apple cider vinegar, garlic, salt and pepper to the blender. Blend until smooth and creamy.
Turn off the blender and stir in the chopped chives, dill and cilantro (or parsley) by hand. Adding the herbs at the end keeps their color and fresh flavor.
Cover and refrigerate until ready to serve. The dressing will thicken slightly as it chills; stir in a little water or extra lime juice to thin if desired.

Notes

High-protein swap: Replacing mayonnaise and sour cream with full-fat Greek yogurt boosts the recipe’s protein content while maintaining creaminess.
Protein per serving: The full batch contains a substantial amount of protein from the yogurt. A ¼-cup serving delivers a meaningful protein boost to your meal.
Adjust the heat: Poblanos are usually mild, but heat varies. Remove all seeds and inner ribs for the mildest dressing.
Storage: Keep in an airtight container in the refrigerator for up to 5 days. Stir before serving. If the dressing thickens in the fridge, thin with a splash of water or lime juice.