There may be a million different dips in the world, but one thing that I really love is that there are a million different foods to dip! This creamy jalapeno dip can have almost anything dipped into it. I love to go simple and use pita chips. I also love to make a nice vegetable platter and put this jalapeno dip right in the middle. Another thing that I love to do with this particular dip is to put it on my tacos! This will transform that taco into something really special! Try it out!
Check out what our friends from Savioe Secrets have to say about this:
“We keep mason jars filled in our fridge to whip out for a quick appetizer when we have guests.”
You will love this dip recipe so much that you will want to have some on hand!
Ingredients
CAKE:
1 1/3 cups Hellman’s mayonnaise
1/2 cup Tru Moo buttermilk (I suggest one not near expiration since you will not eat the dip all at once.)
1/3 cup canned Rotel green chilies
1/3 cup fresh cilantro leaf (stems mostly removed)
1 packet Hidden Valley dry buttermilk ranch salad dressing mix (NOT the dip packet)
1/3 cup or less chopped jalapeno, stems and seeds removed
Instructions
Process all ingredients in a blender until well combined and smooth. We suggest adding the jalapeño last to control the heat to your taste. The flavor of the dip will deepen over time. I store it in the refrigerator in canning jars. It keeps for a decent amount of time.
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Quick Tip: A sauce to put on your tacos!
Thanks again to Savoie Secrets for this amazing recipe.
