- 1/2 cup real mayonnaise (do NOT use imitation!)
- 1/2 cup avocado oil mayo
- 1/3 cup buttermilk
- 1/3 cup light sour cream
- 1 can (4 oz) chopped chiles (mild or hot)
- 2 large jalapenos, seeded, ribs removed, coarsley chopped
- 1/3 to 1/2 cup fresh cilantro, chopped
- 1oz packet dry ranch dip mix
- 3 cloves garlic, coarsley chopped
Instructions
- Add all ingredients to a food processor, and pulse until smooth
- Allow dip to rest for at least 30 minutes before serving
Notes:
I use a combination of avocado oil mayonnaise and real mayonnaise.
Do NOT use imitation mayo, as it completely changes the flavor of the dip.
The serious heat of jalapenos comes from the ribs and seeds. So make sure to remove both prior to chopping. Also, wash your hands thoroughly as soon as you are done!
If you have access to fresh chiles you can certainly use those. I can never find them in my grocery, so I use canned
FREQUENTLY ASKED QUESTIONS
How far ahead should I make the dip? You can make it the day before you need it, but I usually make it up to 4 hours before serving
How long will leftovers last? Up to one week, stored in an airtight container in the fridge
Can I use almond or soy milk? You can, but the consistency is significantly thinner. If you use one of these options, make sure to use unflavored.
Do I have to use two different mayonnaises? Absolutely not! I swap in Avocado Oil Mayo to help lighten up the dip. But you could easily go one or the other
