What the what?! No cookies?!
No, no sugary treats today. This is my first savory post. And I have to admit, it feels slightly weird.
If you read this post, then you may already know that I resolved to share some delicious savory recipes that I love. In most cases you will always see sweet goodness, but here and there these recipes will pop up.
Onward to the good stuff...
I guess there's not much that I don't love to eat. But what I really love is chips and dip. Particularly the dip part. I am not a light dipper. In fact, I'm a scooper. I love to get as much as I can on my chip/cracker/bread.
This Jalapeño Ranch Dip has more of a dressing consistency. So just coat your chip. Coat it good. But since this is a lot like dressing, it is very versatile. We made up some tacos and drizzled this "dip" in there. It would be perfect on a Southwest-style salad. The possibilities are endless.
A better way to look at it? It's like a kicked up replacement for regular Ranch dressing. Now, who doesn't love Ranch? I dip pizza in it. Don't judge.
Jalapeño Ranch Dip
adapted from Heritage Schoolhouse
Cookie Mama's Notes:
*Unless you're feeding a large crowd, I would halve this recipe.
*You could always make this "Light" by subbing the lower-fat versions of Mayo, Sour Cream and Buttermilk
*Pickled jalapeños can normally be found in either the pickle aisle or with the Mexican food. You can also get them in "No Heat" style, but that's no fun!
*Tomatillo (green) salsa can be found with the other salsas.
- 8 oz. mayonaise
- 24 oz. sour cream
- 1 c. buttermilk
- 1 c. tomatillo salsa
- 1 handful cilantro (give or take to your liking)
- 3 packets of dry Ranch Dressing mix
- 1/2 c. pickled jalapeños
Add all ingredients to your food processor and blend until smooth and creamy.
That's it! I stored mine in some Ball jars and divided it up between friends and neighbors. I kept enough for myself of course!