Jalapeno Cilantro Dip

DSC_0006 The peppers in the garden are coming at full speed ahead!

I have a jalapeno (or two) in my egg every morning, fresh salsa with a jalapeno (or two) at lunch and then in the evening – as many jalapeno poppers as I can get away from the children!

I think it’s safe to say that we’re a little obsessed with our Tam jalapenos!

So when I tried this recipe I found on Pinterest – it was love at first bite!

It was smooth and creamy – with a touch of heat at the very end. Perfection!

If you don’t like cilantro (you poor souls!) you could probably substitute parsley. I will say that even my non-cilantro eaters ate some and liked it!

And if the heat of the jalapenos is worrying you – just put fewer in and make sure you remove the seeds and the white (that’s where the heat lives.)

The original recipe calls for one packet of dry Ranch dressing mix – but I always make my own. I guesstimate I used about a heaping tablespoon or two.

Jalapeno Cilantro Dip

6-8 jalapenos (or less)
a handful of cilantro
1 packet of dry Ranch dressing mix
1 cup sour cream
1 cup mayonnaise

Slice the jalapenos and remove the white and seeds. Puree the jalapenos and cilantro in a food processor until it looks like a paste.

Add the Ranch dressing mix, sour cream, and mayonnaise. Mix until well combined.

Chill for an hour and serve – or eat it immediately because you just can’t wait!

This is fabulous on veggies, chips, or crackers, or even as a topper on chicken or a burger.

Enjoy!

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