A local restaurant has a wonderful dip that I often ruin my dinner by eating too much of it before I have my meal. This is my home version of that dip. It’s super duper easy, throw everything in a bowl and stir or go posh and use a food processor. (I often use the food processor so I can chop the spicy peppers without gloves or accidentally spicy fingers.) Despite being super easy, I often put off making this for ages, so don’t be like me!
Creamy Jalapeño Dip
Jalapeño ranch-style dip
Ingredients
- 1 jalapeño can substitute other types of spicy pepper
- 1 clove garlic can substitute ½ tsp garlic powder
- ½ small onion can substitute ½ tsp onion powder
- 1 tsp chives, fresh can substitute ½ tsp dried chives
- 1 tsp dill, fresh can substitute ½ tsp dried dill
- 1 tsp parsley, fresh can substitute ½ tsp dried parsley
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup buttermilk can use milk + lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- If using fresh ingredients (jalapeño and other herbs), either chop by hand or use a food processor to chop to small pieces.
- Add all remaining ingredients and either blend (food processor) or stir (bowl method).
Notes
This is a recipe that you can add/remove adjust spice levels as you feel you want it. I usually use one jalapeño or serrano, but it’s a good idea to adjust to your own spice-level preference. The dip will get spicier the longer it sits, but the spice is also somewhat tempered by the sour cream and buttermilk, so you might want to go slowly to see if you have the spice level right for you.