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Add a photozippy ranch-style dip. The recipe, from a local Mexican restaurant, stirs up a creamy blend that tastes great with crunchy tortilla chips or raw
Ingredients
- 1 envelope original ranch salad dressing mix
- 2 pickled jalapeno peppers, seeded
- 1 jalapeno pepper, seeded
- 2 tablespoons minced fresh cilantro
- Tortilla chips
Directions
- In a blender or food processor, prepare the ranch salad dressing according to package directions. Add peppers and cilantro; cover and process for 2-3 minutes or until combined. Cover and refrigerate for at least 1 hour. Serve with tortilla chips. Yield: 2-1/2 cups.
- Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 20 servings | |
| Calories 2 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 4mg | 0% |
| Total Carbs 0.53g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.13g | 0% |
| Protein 0.02g | 0% |
