Ingredients (~3 cups)
- 4 medium jalapeños, seeded
- 1 bunch cilantro leaves (~2 cups)
- 2 tsp minced garlic
- 1 medium Hass avocado
- 1 container (16 oz) light sour cream
- 1 packet (1 oz) ranch dip mix
- 1 Tbsp lime juice
- Optional: 2-4 Tbsp milk for thinning
Prep the Jalapeños and Cilantro
Cut the jalapeños in half lengthwise and remove the stems and seeds.
If you want more heat, leave some seeds in – but start conservative since you can’t take it back once it’s blended.
Pull the cilantro leaves off the stems and toss the stems.
Blend Everything in a Food Processor
Add the jalapeños, cilantro, garlic, avocado, sour cream, ranch packet, and lime juice to your food processor.
Pulse until you get a smooth consistency – this usually takes ~30-45 seconds of pulsing.
The ranch powder will clump at first but keeps blending and it’ll smooth out.
Adjust Consistency if Needed
Taste and see if you want it thinner.
If so, add milk 1 tablespoon at a time until you hit the consistency you want.
I usually end up adding ~2 tablespoons but it depends on how thick your sour cream is and how big your avocado was.
This keeps in the fridge for 3-4 days but the avocado will start to brown after that.
Jalapeno Avocado Ranch Dip
Ingredients
Ingredients (~3 cups)
- 4 medium jalapeños seeded
- 1 bunch cilantro leaves ~2 cups
- 2 tsp minced garlic
- 1 medium Hass avocado
- 1 container light sour cream 16 oz
- 1 packet ranch dip mix 1 oz
- 1 Tbsp lime juice
- Optional: 2-4 Tbsp milk for thinning
Instructions
- Cooling/Resting Time: 0 minutes
- Halve jalapeños lengthwise and remove stems and seeds.
- Remove cilantro leaves from stems and discard stems.
- Add jalapeños, cilantro, garlic, avocado, sour cream, ranch packet, and lime juice to food processor.
- Pulse 30-45 seconds until smooth.
- Add milk 1 tablespoon at a time if thinner consistency is desired.
- Refrigerate up to 3-4 days before avocado begins to brown.
