This creamy jalapeño dip combines pickled jalapeños, fresh cilantro, sour cream, mayo, and ranch seasoning for a spicy, tangy appetizer that comes together in under five minutes with no cooking required.
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Prices vary by store
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In a blender, combine the entire jar of pickled jalapeños (with their juice) and the fresh cilantro.
Blend for a few seconds until mostly smooth, but still leaving a few small chunks for texture.
In a large bowl, add the entire tub of sour cream, the jar of mayonnaise, and half a packet of ranch seasoning.
Mix the sour cream, mayonnaise, and ranch seasoning together until well combined.
Pour the blended jalapeño and cilantro mixture into the bowl with the sour cream base.
Stir everything together until the dip is fully incorporated and has a consistent color and texture.
Serve immediately or, for best results, cover and refrigerate overnight to allow the flavors to meld.
Store covered in the refrigerator for up to 4 days. No reheating needed; serve chilled or at room temperature.
Yes. Mix the dip up to 24 hours in advance and store it covered in the refrigerator. Stir before serving and add extra cilantro as garnish if desired.
The heat level depends on the pickled jalapeños used. For a milder dip, remove seeds from the jalapeños or reduce the amount. For more heat, add extra jalapeños or a pinch of cayenne pepper.
Serve with tortilla chips, crackers, vegetable sticks, or toasted pita chips. It pairs well with any Tex-Mex appetizer spread.
Yes. Use homemade ranch seasoning, Italian seasoning, or a combination of garlic powder, onion powder, dried chives, and salt to taste.
If the dip is too thick, whisk in jalapeño juice or a splash of milk. If too thin, add more sour cream or mayo in small amounts.
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