1/2 cup mayonnaise
16 ounces sour cream
1/2 cup buttermilk
1/2 cup salsa verde or tomatilla salsa
1 small handful of cilantro (just the tops)
1 and 1/2 packets of Hidden Valley Ranch Salad Dressing
1/2 cup pickled jalapenos- drain juice
1 lime (squeeze juice)
Here's how to make it:
Put all ingredients in food processor and pulse until smooth.
Refrigerate for about 30 minutes and serve with tortilla chips, potato chips, or use as salad dressing. This dip can be refrigerated in a sealed container for about a week. That is...IF it isn't eaten up by then!
|The hubs taking the first bite and he said that it's a keeper!|