INGREDIENTS
- 3/4 cup cilantro leaves, large stems removed
- 1/2 cup pickled Jalapenos
- 2 tablespoons juice from pickled Jalapenos
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 heaping tablespoon dry ranch seasoning Hidden Valley or similar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon lime juice (fresh)
- 1/4 cup buttermilk optional
INSTRUCTIONS
- 1 - In a food processor (or blender works too), purée cilantro leaves with the pickled jalapenos and 2 tbsp of their juice. Purée until as minced as possible, scraping down the sides a few times.
- 2 - Put the mayo and sour cream in a mixing bowl. Add the ranch seasoning, garlic powder, and salt. Mix well to combine.
- 3 - Pour cilantro mixture directly into the sour cream mixture. Stir to combine. Add lime juice, then a little buttermilk if needed to thin it out, a splash at a time until you reach desired consistency.
4 - Store in a mason jar, condiment bottle, or a bowl tightly sealed. Refrigerate up to five days. Best served chilled so the flavors have time to meld together.
Recipe from Bad Batch Baking
