Happy Monday! I’m back with a cool, creamy, all-purpose dip for you. This recipe makes a LOT of dip, and it was a little tricky to make in my mini food processor, but I figured it out (just had to do it in two batches, then combine!). Anywho, this dressing was absolutely delicious. It wasn’t spicy at all, though. If you want it spicy, I would try adding jarred jalapenos since I find that they tend to be hotter than the fresh ones.
1 1/2 cups Ranch dressing (from the bottle, or homemade) I used bottled, light Ranch. 1 1/2 cups is almost a whole bottle.
1/2 cup sour cream I used light sour cream.
one bunch of cilantro, stems removed
one large fresh jalapeno, de-seeded and coarsely chopped
one 7 oz. can chopped green chiles I used the smaller can, it was less than 7 oz.
a large garlic clove, roughly chopped
a teaspoon of salt I used less, maybe 1/4 – 1/2 tsp.
juice of one lemon I used half a lemon
Pulse all ingredients in a food processor until smooth. I would imagine a blender would work, too. Taste and adjust ingredients as desired.
Wayne and I dipped Doritoes in this, and it was really good. For dinner, I put it inside turkey wraps with lettuce, tomato, and cheese. Mmm, mmm! Today, I plan to use it as salad dressing. I think it would be really good drizzled on burritoes, enchilladas, or tacos or used as a dip for raw veggies. The possibilities are endless!