Description
This Jalapeno Ranch Dip perfectly blends pickled jalapenos with creamy sour cream, mayonnaise, and buttermilk, enhanced by fresh cilantro and zesty tomatillo salsa. It’s an easy-to-make, flavorful dip that requires minimal prep and chills to develop its full, smooth taste. Ideal as a complement to chips, vegetables, or grilled meats.
Ingredients
Scale
Dip Ingredients
- ½ cup pickled jalapeno slices
- 1 (1-oz) package ranch dressing mix
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup buttermilk
- â…“ cup fresh cilantro leaves
- â…“ cup tomatillo green salsa
- 1½ tsp cumin
- Salt and pepper, to taste
Instructions
- Chop Jalapenos: Place jalapeno slices in the bowl of a food processor or blender. Pulse the jalapenos until they are finely chopped, ensuring a well-distributed spicy flavor throughout the dip.
- Combine Ingredients: Add the ranch dressing mix, sour cream, mayonnaise, buttermilk, cilantro leaves, tomatillo salsa, and cumin to the chopped jalapenos in the food processor. Process all ingredients together until the mixture is smooth and creamy.
- Chill the Dip: Transfer the dip to a container, cover it, and refrigerate for at least 4 hours. This resting period allows flavors to meld and the dip to thicken for an optimal taste experience before serving.
Notes
- Adjust the quantity of pickled jalapenos based on your preferred spice level.
- This dip pairs excellently with tortilla chips, fresh vegetables, or as a topping for grilled chicken or tacos.
- For a lighter version, substitute the sour cream and mayonnaise with Greek yogurt.
- Make the dip a day in advance to save time and enhance flavor.
- Store leftover dip in an airtight container refrigerated for up to 3 days.
