– 1/2 cup mayonnaise – 1/2 cup sour cream – 1/2 cup buttermilk – 1–2 jalapeños, stemmed and seeded – 1 clove garlic – Juice of 1 lime – 1/2 cup fresh cilantro – 1 tbsp dry ranch seasoning mix – Salt to taste
Remove stems and seeds from 1–2 jalapeños, depending on heat preference. For extra kick, keep the seeds and use both peppers.
In a blender, combine mayo, sour cream, and buttermilk. Add garlic, lime juice, jalapeños, and ranch seasoning. Blend until smooth.
Add fresh cilantro and pulse until well incorporated. Cilantro adds color and a bright, herbaceous note that balances the spice.
Refrigerate for at least 30 minutes to let flavors develop. The sauce thickens slightly and becomes even more flavorful after chilling.
Use it as a dip for chips and veggies, a dressing for salads or tacos, or drizzle it over grilled meats and burrito bowls.
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