Saturday, October 4, 2014

Spicy Ranch Jalapeño Dip

Today is one of my favorite days of the week during one of my favorite times of the year: Fall Football Saturday!  I have to gage myself on how much time I spend in front of the TV screen because...well, you know...good food, great games, fantastic comebacks...can pretty much consume the entire weekend.  Obviously, in a good way!  Unless of course, you have a term paper, mid-semester final looming over your tired brain!


Well, I have just the recipe to wake your senses while you take a break or head out to the tailgating activities:  Spicy Ranch Jalapeño Dip! I know you are thinking "ok, it's just another dip!"  I'd say: "think again!" After tasting this sauce, you are going to want to put it on everything from tortilla chips, tacos, meatballs, pasta, pitas, pita chips, potato chips, salad, you name it!

Try it out--another great find adapted and somewhat modified from  Pinterest / Kristin Duke for your Cool Campus Cooking recipe collection!

Spicy Ranch Jalapeño Dip

Equipment:
Mixing Bowl
Whisk

Ingredients:
1/2 cup mayo
8 oz Greek Yoghurt--plain, 0%, 2%--you choose
8 oz sour cream
1/2 cup buttermilk
3/4 cup tomatillo salsa
1/2+ cup of pickled jalapeño slices, chopped
1-2 tsp of the jalapeño pickle juice
3 Tbls of Ranch dressing mix (dried packet)
1 squeezed lime juice
1 small handful cilantro, optional (no one in my family likes it)
1 tsp kosher salt

Chips, burgers, salads, Greek Meatball pitas (recipe to follow soon), pasta, tacos, get creative.


Instructions:
1. Wash your hands.
2. Combine all of the ingredients into a bowl and mix well.


3. Use a blender or Nutri-Bullet if you have one, but I like mine a little chunky.
4. Refrigerate x 30 minutes before serving so that it can gather a little "heat".
5. Use what you need. The rest will store refrigerated x one week.


6. Play with the salsa, jalapeños to adjust to your flavor preferences.