Creamy Jalapeno

I used a can of chopped jalapeños to put it together quickly.

Made as directed you really couldn’t taste the jalapeno peppers so I added 1 more making total count to 3. This gives it a spicy taste up front and the heat in the back of the mouth. All other ingredients should be as directed.

Tasty and easy to make.

Quick and easy! Delicious dip for veggies.

This was good except it tasted more like a Hidden Valley Ranch dip with a taste of jalapeno rather than a jalapeno dip. With so many other things to try, I will not be making this again.

It was great!!!! I added the juice of half a lime.

Followed recipe but added one more jalapeno, and fresh garlic-not powder. Way to soupy. Could put it in a glass and drink it!

I found this to be an enjoyable ranch with a bit of brightness from the fresh herb and a touch of spicy kick, but didn’t stand out enough for me to make again

I doubled the jalapeños and it turned out great!

My wife loved this. I thought the jalapeno got washed out with all the other stuff. In my opinion, it needs the seeds left in, or more jalapeno.

Every time I make this recipe it gets gobbled right up! After several different times, I prefer to make it the night before so the flavors really have time to work together. We like thinks spicy so I always leave the seeds and veins in the jalapenos and typically double the amount (depending upon who’s coming for dinner). One thing I learned the hard way: don’t skip the food processor. It’s just not the same without it.

Just like the dip at Chuy’s. If you’ve been there, you know what I’m talking about. We at a who bag of carrots just so we could keep eating this dip!

This is a very tasty dip. It was a little runny but that is my only complaint.

Great for guests, anytime.

So good and so easy! I stirred in several tablespoons of a super hot garlicky salsa I had made the day before in place of the jalapenos and really enjoyed it.

Yummy and so easy! Definitely a keeper!

I wanted to make this lighter–I used 11 ounces of nonfat plain greek yogurt and made up the remaining ounces of half reduced fat mayonnaise and reduced fat sour cream. I also used homemade dry ranch seasoning mix. I made this last night as I wanted it to have time to sit and really “bloom” before I dug into it. I couldn’t even tell that it was lowfat. AMAZING. I can’t stop eating it. This is my new favorite ranch dip recipe.

Made this exactly according to the recipe. Had too much of the ranch dry mix taste, and was extremely runny. Will not make again.

Great starting recipe that can be changed to your taste. I had Ranch dip instead of dressing mix, so I was sparing with it. Used about 2/3-3/4 of the package and it was plenty of flavor. Since we love cilantro, I used a FULL handful and it turned the dip a beautiful green speckle color. I omitted the garlic powder (even though I love garlic, I just wanted to cilantro and pepper flavor to shine). I used one habanero pepper (those things are spicy) and it gave it some amazing kick. We used this sauce to top our southern style eggs benedict (cornbread, roasted pork, fried egg). UNBELIEVABLE!!!

Delicious!!

My garden is overflowing with jalapenos, so I was looking for a new way to use them. This recipe is super quick and easy! I followed the recipe exactly (used low fat sour cream and the generic store brand ranch mix) and the longer I let it sit, the better it got. Right after I made it, I wasn’t that impressed with the taste (tasted pretty much like ranch dip), but I just tried it again five hours later and the flavors are really improving! I can really taste the jalapeno and the cilantro now. I love spicy food and would say the heat is about a 3 on a scale of 1-10. Next time I will use fresh garlic instead of powdered. Definitely make this a day ahead of time to get the best flavor.