Sunday, September 25, 2011

Creamy Jalapeno Ranch

This year, we've been blessed with an overabundance of jalapenos from our potted plants.  (Read:  This year, I've remembered to water said jalapeno plants on a semi-regular basis.)

I recently harvested more jalapenos than I knew what to do with, so I consulted the Oracle Google.  This spicy ranch dressing was among the first results to pop up, and it was definitely love at first bite.  We ate salads everyday for a week while this was in the fridge.

True story.

From Confections of a Foodie Bride
Serves 12-16

* Gluten-free diners should double-check the sour cream and mayonnaise labels for gluten sources.  My favorite sour cream, Daisy brand, is gluten-free.  Hellman's and Kraft produce gluten-free mayonnaise.

3/4 cup sour cream
3/4 cup mayo
Juice of 1/2 lime
1 small bunch of chives (equal to ~2 Tbsp chopped)
Small handful cilantro
1-2 jalapenos, seeds and stem removed
1/4 to 1/2 tsp salt
1/4 tsp fresh ground black pepper
1 clove garlic
1/4 to 1/2 cup buttermilk (optional)

1.  Place all ingredients in a blender.
2.  Blend for 10 seconds. Check consistency and blend in buttermilk if desired. (Use less buttermilk for dipping, more for dressing).
3.  Store in an air-tight jar in the fridge.

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  1. My husband would adore this, and what a different twist on classic ranch. Thanks!

  2. Thanks- I hope you like it as much as we did!

  3. I'm going to have to make this too! I am going to make your Mexican sour cream rice one night this week and am excited!

  4. Laura- sweet! I hope you like it!



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