This wonderfully tasty concoction combined and indulged two of my favorite things: jalapenos and homemade Ranch dressing. (Store-bought Ranch dressing can stay on the shelf). I found this little gem in “The Homesick Texan Cookbook” and we both thought it was delicious. It’s simple, not too spicy, and a lovely pale green color. The night I made this, we tossed it with a simple chicken romaine dinner salad, and I may or may not have dunked carrot sticks into the leftovers as a snack (several afternoons in a row). Enjoy!
2 fresh jalapeno chiles, stemmed and seeded, chopped
1 garlic clove
1/4 cup cilantro
1/4 cup fresh flat-leaf parsley
1/4 tsp ground cumin
1/4 tsp paprika
1/4 tsp lemon zest
1/4 cup buttermilk
1/2 cup sour cream
1/2 cup mayonnaise
Salt and black pepper, to taste
In a blender, combine the jalapenos, garlic, cilantro, parsley, cumin, paprika, lemon zest, and buttermilk. Blend until it’s a green puree.
Pour the puree into a bowl and gently stir in the sour cream and mayonnaise. Add salt and black pepper to taste.