PYRC #48: Jalapeno Cilantro Dip (AKA Jalapeno Ranch)

Ah, the magical creamy goodness known as jalapeno ranch! If you've been to Chuys, there's a pretty good chance you're familiar with this green ranch goodness and most likely you're in love as well. I literally visit Chuys just for margaritas, chips and jalapeno ranch. This sister recipe that passed me by on Pinterest is technically labeled Cilantro Jalapeno Dip, but same difference.

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Every time I've made this dip, I've made it a slightly different way - fresh jalapenos, jarred jalapenos, with tomatillos, without tomatillos, one packet of ranch mix, two packets of ranch mix, with a little milk... wherever the wind blows. The best part is that the end result is always the same - delicious. Now with that being said, I've had an extremely difficult time tracking my measurements in order to pass along the recipe to others. So, I've taken this super simple jalapeno cilantro dip version for "sharabilty" purposes and slightly adapted it to taste.

  • 1 big bunch of cilantro
  • 12 fresh jalapenos (de-seeded for less spice)
  • 12 oz. regular sour cream
  • 12 oz. regular mayo
  • 3 packets of Hidden Valley dry ranch mix
  • Salt and pepper to taste

  1. Process cilantro and jalapenos in a food processor (add additional jalapenos for extra spice).
  2. Combine with sour cream, mayo and ranch packets.
  3. Add salt and pepper to taste.
  4. Chill in the refrigerator for an hour before serving.

Done! Serve with tortilla chips, on a taco, in a salad, whatever sounds delicious. Also, optional step, you can add a little milk to it if you'd like it to be a little less thick and more dressing-like.

Like I said, I've made jalapeno ranch many different ways, and it's honestly been really hard to screw up. Follow the recipe above, and you'll no doubt be a crowd pleaser.

Thank you to I Save A 2 Z for the sharing inspiration.



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