Thursday, April 15, 2010

Creamy Jalapeño Ranch Dressing/Dip Recipe

jalapeno ranch dressing
I have a few confessions to make:
  1. I would much rather cook a luscious dessert than a healthy vegetable dish.
  2. I'm salad challenged.
  3. I love to snoop at other people's lunches.
Now that I've gotten that off my chest, I must share my new favorite recipe. It's for Jalapeño Ranch Dressing/Dip and I love it! It's fun and easy to make, full of fresh flavors, and makes everything better. Well, maybe it doesn't make a chocolate chip cookie better, but it sure does improve a plain old carrot.

I discovered this Tex Mex favorite a few weeks ago while I was gawking at my co-worker as she unpacked her lunch. First, she opened a lowly cool-whip container to reveal a fairly ordinary green salad. Not very impressed, I went back to the business of eating my own lunch, when I noticed her pouring a thick creamy dressing all over her veggies. I was pleasantly surprised to learn that it was not from a bottle, but something that she makes for her family almost weekly. She shared that it's not just good on salad, but also makes an amazing dip for tortilla chips and a delicious topping for burgers. Also, she had the recipe committed to memory so she was able to give it to me right away. I just love immediate satisfaction!

As soon as I had gathered my fresh cilantro, jalapeño, and buttermilk along with all the other ingredients, I got busy creating this Creamy Jalapeño Ranch Dressing/Dip. It was a shocker even to me that I was this excited about making something that didn't involve chocolate. My husband chopped the jalapeño and the cilantro, I whizzed everything up in the blender, and we've been enjoying it all week. Although I was sure it would be better the second day, I immediately served it on a green salad and loved it. The next day I packed it in my lunch with baby carrots and it was even better. We've also had it as a topping on sliders, as a dipping sauce for homemade chicken tenders, and drizzled on tacos.

Making this Creamy Jalapeño Ranch Dressing/Dip has taught me a few things:
  1. I can enjoy creating non-desserts.
  2. Homemade salad dressing is much better than the stuff out of the bottle and is a good start to remedying my salad challenges.
  3. Snooping at other people's lunches is very inspirational.
Although this recipe is not quite as exciting as Double Chocolate Caramel Brownies served over Homemade Vanilla Bean Ice Cream, it is delicious and fun to create. I hope you enjoy it as much as I have.





Creamy Jalapeño Ranch Dressing/Dip Recipe

1 cup mayonnaise
1 cup sour cream (more if you would like a thicker consistency)
1 cup buttermilk
1 package Hidden Valley Ranch dressing mix
1 teaspoon minced garlic
1 jalapeño, seeded (add more along with a few of the seeds if you prefer more heat)
1/2 cup fresh cilantro, chopped

Put all the ingredients in a blender and combine until creamy.

Serve on a green salad, as a dip for chips or veggies, on top of a burger, next to some grilled chicken, drizzled over a taco, or however else you desire.

Mommy’s Kitchen





6 comments:

  1. Hi Heidi,

    Thanks for the recipe. Can't wait to try it. Sounds yummy as I LOVE cilantro.

    Thanks for sharing your recipes. I always enjoy the stories behind 'em, too.

    We'll miss you tomorrow @ National Scrapbook Day. Hopefully, you're still scrapbooking.

    Thanks again,
    Lisa

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  2. Thanks Lisa! Tell all the croppers I said hello.

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  3. I sent you a FB message, but I thought I'd post on here so your readers can see that I'm OBSESSED with this recipe! I probably only try to make about 50% of what you post, but I keep hearing about this crazy dip, so I thought I'd try it. Ross & I are eating vegetables & loving them! I'm drizzling it on salads and baked potatoes & dipping chicken in it! All I can say is, "YUM!" :)

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  4. Thanks Kara! Hadn't thought of putting it on baked potatoes. Can't wait to try it!

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  5. Can you say amazing!!!!!! This is so awesome the best on spicy chicken wings Oh My! Thanks for posting this. I am a junky now for this dip. Lol

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  6. Heidi, the recipe was fantastic! The next day after making it, the leftover dip became a bit hotter (spicy) so I threw in 1tsp of paprika and used it as a pasta sauce with 1lb. each of shrimp and bay scallops. There were no leftovers from that meal! Thanks again for the base recipe

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