I think I’ve already made clear our love of all things spicy. Especially my husband. And he gets it from his father. So when we get together, the spicy stuff always comes out.
My mother in-law made this dip when she came to visit last and we all loved it. Not just us, but my husband took some to work and they all loved it as well. I even made it again for a work party and everyone insisted that I get the recipe up on the blog.
So, here I am sharing. I’m just really nice like that.
It’s ranchy, creamy, and full of jalapeño goodness. It’s great with chips, but it’s also really good as a salad dressing.
- 1 cup mayonnaise
- 3 cups sour cream
- 1 cup buttermilk
- 1 cup salsa verde
- 1 small handful cilantro
- 3 packets ranch dressing mix
- 2/3 cup pickled jalapeños
- Combine all ingredients in a blender or food processor.
- Process until smooth.
- Refrigerate for at least half an hour and serve with tortilla chips.
This makes quite a bit, and I have halved the recipe before with good results. This dip is a bit spicy the first day, but if you have some leftover (it will keep in the fridge for about a week) it will be significantly hotter the next day. AND, it is fantastic used as a salad dressing.
Recipe adapted from The Renaissance Teen
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