Hacienda Dressing

Two ingredients. That’s it. Equal parts creamy ranch dressing and picante sauce stirred together, and you’ve got a Southwestern dressing that people keep coming back to. The ranch brings the cool, herby creaminess while the picante sauce adds tomato tang and chili heat that cuts right through it.

Don’t let the simplicity fool you. This dressing is wildly versatile. Toss it with mixed greens, drizzle it over sliced tomatoes and cucumbers, use it as a bean salad dressing, or thin it slightly for a pasta salad. It also doubles as a dip for tortilla chips or a drizzle for taco bowls.

The heat level is entirely in your hands based on which picante sauce you grab: mild for a gentle warmth, medium for a noticeable kick, or hot if you want it to bite back.

Kitchen Tips

• Stir the two ingredients together thoroughly so the picante sauce is fully incorporated. Streaks of unmixed ranch will give you inconsistent flavor from bite to bite.
• Chill for 15-20 minutes before using. The flavors blend better cold and the dressing thickens slightly.
• This keeps in the fridge for as long as either ingredient would individually, usually about a week.

Variations

• Cilantro lime: Stir in chopped fresh cilantro and a squeeze of lime juice for a fresher, more herbaceous version.
• Chipotle ranch: Swap the picante for a tablespoon of chipotle in adobo (blended smooth) mixed into the ranch for a smokier profile.
• Avocado crema: Blend in half a ripe avocado for a thicker, richer dressing that works as a taco topper.