This year, we've been blessed with an overabundance of jalapenos from our potted plants. (Read: This year, I've remembered to water said jalapeno plants on a semi-regular basis.)
I recently harvested more jalapenos than I knew what to do with, so I consulted
True story.
From Confections of a Foodie Bride
Serves 12-16
* Gluten-free diners should double-check the sour cream and mayonnaise labels for gluten sources. My favorite sour cream, Daisy brand, is gluten-free. Hellman's and Kraft produce gluten-free mayonnaise.
INGREDIENTS
3/4 cup sour cream
3/4 cup mayo
Juice of 1/2 lime
1 small bunch of chives (equal to ~2 Tbsp chopped)
Small handful cilantro
1-2 jalapenos, seeds and stem removed
1/4 to 1/2 tsp salt
1/4 tsp fresh ground black pepper
1 clove garlic
1/4 to 1/2 cup buttermilk (optional)
DIRECTIONS
1. Place all ingredients in a blender.
2. Blend for 10 seconds. Check consistency and blend in buttermilk if desired. (Use less buttermilk for dipping, more for dressing).
3. Store in an air-tight jar in the fridge.
My husband would adore this, and what a different twist on classic ranch. Thanks!
ReplyDeleteThanks- I hope you like it as much as we did!
ReplyDeleteI'm going to have to make this too! I am going to make your Mexican sour cream rice one night this week and am excited!
ReplyDeleteLaura- sweet! I hope you like it!
ReplyDelete