If your GreenStalk peppers are still going strong, this easy dip is the perfect way to use them up. It also pairs beautifully with fresh cilantro, another cool-weather favorite. Don’t worry, it’s not overly spicy—just the right balance of creamy, tangy, and flavorful. Whether you’re tailgating, entertaining friends, or looking for a quick topping for Taco Tuesday, this dip is sure to disappear fast.
Ingredients
- 3–4 jalapeños (to taste)
- 1 bunch cilantro
- 24 oz sour cream
- 2-3 garlic cloves, peeled (to taste)
- 1 package ranch seasoning
- Tortilla chips for dipping
Directions
Step 1
Prep your peppers: Slice off the tops and remove the seeds. Did you know it’s actually the pith (the white part inside) that brings the heat? Leave a little if you like it spicier.
Step 2
Peel the garlic and set aside.
Step 3
Prep your cilantro: Remove most of the stems and give it a rough chop. It’s fine if a few stems sneak in.
Step 4
Add jalapeño, garlic, and cilantro into your blender with half of the sour cream. Blend until smooth.
Step 5
Add the remaining sour cream and the ranch seasoning packet. Blend again until fully combined.
Step 6
Serve immediately or refrigerate until ready to use.
Scoop it up with tortilla chips at your next tailgate, or add a dollop to tacos, burrito bowls, or a cozy bowl of chili. It’s quick, easy, and guaranteed to vanish fast. Don’t be surprised when friends start asking for the recipe before the bowl’s even empty!
