Saturday, January 18, 2014

Annie's Chuy's® Creamy Jalapeño Dip

1 cup mayonaise
3 cups sour cream
1 cup buttermilk
1 cup tomatilla salsa
1 small handful cilantro
3 packets ranch dressing mix
1/2 cups pickled jalapeños

1. Combine all ingredients in a large blender or food processor.
2. Process until smooth.
3. Refrigerate for at least half an hour and serve with tortilla chips.

You can adjust the measurements to your taste. I put lots of cilantro and less ranch dressing mix. It also gets hotter the longer it is chilled. This dip can continue to be refrigerated, covered, for about a week. 

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