Jalapeno Ranch Dip

Jalapeno Ranch Dip Recipe

Jalapeno Ranch Dip - so simple and tastes better than Chuy's! Made this for a party and it was the first thing to go! Pickled jalapenos, cilantro, sour cream, mayonnaise, buttermilk, tomatillo green salsa, cumin and Ranch dressing mix. Packs a kick! Great with chips, veggie slices, or with your favorite Mexican dish. Swap this for your usual ranch dressing when you want to kick things up a notch. #mexican #dip #chuys #jalapenoranch #ranchdressing
CLICK FOR RECIPE--> 
https://www.plainchicken.com/2019/08/jalapeno-ranch-dip.html
jalapeno ranch dip with chips

BEST Homemade Jalapeno Ranch Dip

This Jalapeno Ranch is ridiculously good. I've made this several times over the past few months, and we just can't get enough of it. It is a little bit spicy and a whole lotta good. This is the kind of dip that you just can't stop eating. We LOVE this dip with Sausage Balls too! OMG! The Crack Sausage Balls from yesterday dipped into this Jalapeno Ranch - heaven! You can use this Jalapeno Ranch Dip in place of your usual Ranch dressing when you want to kick things up a notch.

dipping a chip into jalapeno ranch dip

How to Make Jalapeno Ranch Dip with Sour Cream

This recipe is adapted from a recipe a reader sent in. I made a couple of small changes to the recipe and came up with this AMAZING dip/sauce! This Jalapeno Ranch Dip is SUPER simple to make. The hardest part of the whole dip is letting it chill in the fridge. You don't necessarily have to chill the dip, but it definitely tastes better cold and after the flavors have had some time to develop. I like to let it sit in the refrigerator overnight.
To make this simple dip put some pickled jalapenos in a food processor blender and process until finely chopped. Next add some cilantro, sour cream, mayonnaise, buttermilk, tomatillo green salsa, cumin, and a package of dry Ranch dressing mix and process until smooth. Easy peasy!

I am not a big cilantro fan, but it definitely works in this dip. Feel free to leave it out or reduce the amount if you prefer. If you want to cut down on the calories, you can use low-fat mayonnaise and plain Greek yogurt.

Please note, this dip does have a nice kick. It isn't overwhelming, but it is there. If you are worried about the heat start with 1/4 cup of pickled jalapenos and work your way up from there.

How Long Does Jalapeno Ranch Dip Last?

The Jalapeno Ranch Dip will keep 3 or 4 weeks in the refrigerator. Our dip never makes it that long though! We go through this stuff fast! Make sure to store the dip in an airtight container. It is best to transfer the amount of dip you plan on using to a new bowl and refrigerate the remaining dip. If you leave the whole container of dip out, it won't last as long.

jalapeno ranch dip on a table with chips

Jalapeno Ranch Dip Like Chuy's

This Jalapeno Ranch Dip reminded me a lot of the Jalapeno Ranch Dip at Chuy's. This dip is great with tortilla chips and veggie slices. This dip is also great with your favorite Mexican recipes. We love it with quesadillas, grilled chicken, nachos, tacos, taquitos! Here are a few of our favorite recipes that go great with this Easy Jalapeno Ranch Dip:




Don't forget to follow us on Pinterest for more recipe ideas!



Continue Reading »

from Plain Chicken® https://ift.tt/2UlsjuC

Comments

Post a Comment

Popular posts from this blog

A Comforting Braised Pig Feet Recipe Perfect for Your Pressure Cooker

Image
Louiie Victa Chef Jenny Dorsey’s recipe is a testament to the trotter’s versatility When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters are always the anomaly. They look most precisely as they were: feet, hooves, the tired bones and tissue that kept an animal upright its whole life. Unfortunately for pig feet, their look hasn’t exactly made them a popular part of the mainstream American diet. As Cecil Adams wrote back in 2016, one of the challenges in encouraging more Americans to consume offal and organ meat is that “organs resemble, well, body parts: any steak slapped on a plate looks like dinner, while a lovingly presented calf heart may suggest an autopsy.” And, Adams added, there’s the “socioeconomic stigma…that had a racial component too,” which is only exacerbated by “travelogue shows [like] Bizarre Foods .” Despite being mali
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’
Read more

Restaurant Workers Are Combing Through Job Listings — But They’re Not Applying

Image
Photo by Dominic Lipinski/PA Images via Getty Images Culinary Agents CEO Alice Cheng on the restaurant worker shortage and how workers will return to the industry ‘on their timeframe’ As restaurants across the country expand capacity, reopen for indoor dining, and prepare for a new season of outdoor service, owners are struggling to find staff to meet their needs. Many workers still don’t feel safe returning to work during a pandemic. Others don’t want to fight with patrons over health and safety guidelines. Some may have left town or joined another industry while they were laid off and will return when the timing and opportunity are right. Alice Cheng, CEO of hospitality industry job search engine Culinary Agents , has a macro view of the hiring trends across various cities and states and is a careful observer of candidate behavior. “A lot of the data that we see is there’s so many people looking at jobs, more so than in the past, and they’re waiting,” Cheng told Eater’s Digest
Read more