Spicy Cilantro Dip

Spicy Cilantro Ranch Dip

There is this amazing Tex-Mex restaurant that originated in Austin (now has many locations all over the U.S.) that we go to quite often. I don’t think we’ve had one dish there that we don’t like. One of the highlights is they serve an amazing creamy jalapeno dip. I don’t know anyone who doesn’t love this dip. You have to request it, but you do, you won’t be disappointed. It’s got a slight heat and a zing that just has such a perfect balance of flavors. After doing some research we have come up with our own version of this dip – you’re welcome! 😁 

We did a lot of research to get it to be just right. There were some copycat-type recipes out there and a good friend who’s gave us some tips however the ratios never seemed right. It was a lot of trial and error, but I believe we’ve got something similar that is super easy to make. We just throw everything in our Magic Bullet, whir it up and let it sit overnight before serving. I actually let it sleep overnight in the Bullet container. After giving it that time to rest, sometimes I find I need to blend in more jalapenos – if I’m feeling spicy! 🌶

Spicy Cilantro Dip
This is all that is needed! As you can see by the half empty containers we use these ingredients often so they are always on hand.

The best part…it is so versatile! We eat it on salads, with a veggie tray for parties, of course with chips if we are feeling splurgy on our carbs.

TRex likes to eat some veggies from time to time.  Some of my favorite pairings are sliced cucumber and jicama tortillas cut into strips.  Of course I’m crazy about red pepper slices.
Spicy Cilantro Dip
This is so delicious with fresh veggies or as a salad dressing.

Spicy Cilantro Ranch Dip

6 oz sour cream
1/4 c. mayonnaise
1/4 c. buttermilk
3/4 pkg Hidden Valley Ranch powder
1/4 cup roasted tomatillo salsa (regular tomatillo will work)
1/4 cup pickled jalapeños (+ an extra Tbsp, depending on spice level)
Half bunch of cilantro
Juice of 1/2 lime

Throw everything in a Magic Bullet (the tall 18 oz container) or a blender. Whir to creamy consistency. Taste and add more jalapeno, or ranch powder depending on your taste. Let it chill in the fridge a few hours or overnight before serving. We find the spice intensifies a little bit after it melds.

Makes 2 cups. Serving size (2 Tbsp of sauce): 16

Estimated Nutrition Stats (per 2 Tbsp serving): Calories – 52 | Fat – 4g | Carbs – 2g | Net carbs – 2g | Fiber – 0g | Protein – 1g

NOTE: The nutrition stats I get are after putting the recipe in MyFitnessPal.com. I do the best I can with what I’ve input, but I cannot guarantee 100% accuracy.