I don't know about you, but I'm a sucker for chips and dip/salsa of pretty much any kind! However, there is one dip that is my favorite above all others... this EASY Creamy Jalapeño Ranch Dip! It's a copycat recipe of the dip served at Chuy's Mexican restaurant, but, in my opinion, the homemade version tastes even better! I make this dip for family, work, and church events all the time and it may just become your go to easy appetizer, too, once you try it.
INGREDIENTS
- Half a 15 oz jar of pickled jalapeños (or more/less depending on your desired heat level)
- Handful of fresh cilantro
- 1 cup of mayonnaise
- 1 16 oz container of sour cream
- 1.5 cups of milk
- 3 packets of ranch dressing seasoning/mix
- 2 tablespoons of garlic powder
- 2 tablespoons of lime juice (lemon also works too, if necessary)
INSTRUCTIONS
- Place jalapeños and cilantro in a blender and chop until there are no large chunks left
- Add all other ingredients to the blender and blend until thoroughly mixed (no seasoning clumps left and dip has a consistent pale green color)
- I always like to taste test it at this point to see if I added enough jalapeños and cilantro for my taste and will occasionally add more and blend it again. But other than that, you're done! Easy peasy, right?
A FEW NOTES: The dip can be served and eaten immediately, but I prefer to store it in the fridge for an hour or so to let it chill and thicken. This recipe makes a LOT of dip, so unless you are taking it to a party, you'll should have it to enjoy for a few days--and it gets spicer the long it sits. You can serve the dip with chips, use it as a salad dressing, or utilize it as your sauce for chicken enchiladas!
**Picture from Canva.com**
