Since 1992 Ranch has been the #1 salad dressing in the United States, and this is definitely for good reason. Ranch is good on everything. I remember back in my middle school cafeteria my friend, Holly, trying to convince me in that I should dip my pizza in ranch dressing. It sounded disgusting, and I didn’t do it. I liked my pizza how it was! Over the weeks though, I noticed it wasn’t just Holly dipping her pizza in ranch, it was everyone. Reluctantly I gave it a try and since then I haven’t turned back.
Ranch is good on everything. Fact. It can be made as a thin dressing or a thicker dip, but it HAS to be homemade. I literally cannot stomach ranch dressing that comes from a plastic bottle with a blue label. It’s not right. It’s not the real thing…it’s like a weird after-tasty impostor. Once you have had good ranch dressing that’s been homemade (usually at restaurants), you will never turn back. There are tons of ways to make it at home, too, and I love this Jalapeno version.
By adding some jalapenos and chilies to the ranch blend, it kicks up the flavor. I love adding a little spice to my food, so this is perfect. Let me warn you though, the longer this dressing sits in the fridge, the spicier it gets. I really think after a day or 2 it’s perfect, after 4 days you have one spicy dressing on your hands….still good though! It’s seriously tasty on anything, not just chips as shown in the pictures. I love this on my pizza and also with breadsticks…yum! Make this one day before you need it because although you can technically just let it chill and meld for a few hours, it’s SO much better if you give it a day. Trust me. Make it today, use it tomorrow.
- 16 oz. sour cream
- 1/2 cup buttermilk
- 1/2 cup tomatilla salsa (green salsa)
- 1/2 cup mayo
- small handful cilantro
- 5 TBS Ranch dressing mix (or 1.5 packets)
- 1/2 cup pickled jalapeños
- Juice of 1 lime
- 1. Place all ingredients into a blender or food processor, and pulse until smooth
- 2. Refrigerate at least 2 hours (longer better), and then serve.
- This dip can continue to be refrigerated, covered, for about a week. If you want it more runny for a dressing, add more lime juice
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