Kickin’ jalapeño lime ranch has all the classic ranch flavor plus a roasted jalapeño and lime juice for an added kick. It is great as a salad dressing or a dip for chips.

Truth be told, I am not one for a sweet treat. I never really had a sweet tooth. Until I was pregnant both times, all I wanted was chocolate chip cookies. But for real, other than that, nope.

I am not saying I have no vices.

I can take down a bag of chips like nobody’s business. Also, proud to say I passed on that gene to my children. Their future wives will thank me one day when a bag of chips never last for more day in their house.

Now that I am older, practically 35 years old, yeesh, I need snacks to keep me awake if I want to stay up late and watch a movie. Yes, I am turning into my mom.

My normal go to late night snack is a packet of Hidden Valley Ranch dip mix + sour cream and potato chips with ridges for maximum dip traction. It’s easy and delicious.

Part of me realizes I can always make a homemade version of this with way less sodium and preservatives. Then, I just end up making the packet based ranch dip anyway. Maybe next time, I tell myself.

This long Labor Day weekend I finally did it folks! I made the ranch dip of my dreams.

Not because I was particularly ambitious or anything. Mainly because I had forgotten the packet mix off my Shipt shopper’s list and didn’t want to go to the store for one teeny thing. Bloggers: we’re just like you.

Jalapeño lime ranch recipe calls for a fire-roasted jalapeño. Don’t be scared. If you have a gas stove, just turn on the flame and put that puppy right on top until the whole thing turns black and charred. It is super easy. I promise. Oh. PSA—have your vent or fan on just in case.

If you don’t have a gas stove, pop that jalapeño on a baking sheet and stick it right up under the broiler until it is charred and black, like my soul. Hahah kidding. Jokes, Mom.

Along with the fire-roasted jalapeño, you will need a bunch of fresh herbs and some standard kitchen pantry seasonings along with sour cream and buttermilk to round out that classic ranch taste. Don’t forget the lime for that little zing.

There will be no sleeping during movies with kickin’ jalapeño lime ranch dip/dressing around.

Kickin' Jalapeño Lime Ranch

Yield: 12 oz

Prep Time: 10 minutes

Cook Time: 12 minutes

Chill Time: 5 minutes

Total Time: 27 minutes

Fire-Roasted jalapeño and lime juice add a nice zing to a classic herb filled preservative free ranch.

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Ingredients

• 1 jalapeño
• juice from 1 lime
• 1 1/4 cups low-fat sour cream
• 1/4 cup buttermilk
• 1 tsp salt
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives
• 1 tbsp fresh chopped parsley
• 1 tsp fresh chopped dill

Instructions

1. Gas stovetop version: Turn the burner flame on high. Place the jalapeño directly on to the burner grate. Once that side turns a charred black color, turn. Keep turning and charring until the whole jalapeño is black.
2. Broiler version: Move the oven rack to the topmost shelf. Turn the broiler of your oven to high. Place a jalapeño on to a cookie sheet and place directly under the broiler. Once the top side turns a deep charred black, carefully remove the pan, turn the pepper and then place the pan back under the broiler. Keep removing and turning the pepper until all sides are charred.
3. Once the jalapeño is charred, place it in a sealable plastic bag. Seal the bag and let the pepper sit for 5 minutes.
4. Remove the pepper and use a dishtowel or paper towels to wipe/peel away all the charred skin. Discard the skin. Slice the pepper down the sides length-wise and remove the stem and seeds, discard.
5. Give the pepper a rough chop and then toss it in the food processor along with the lime juice, sour cream, buttermilk, salt, onion powder, garlic powder, mustard powder, and black pepper. Puree until smooth and the pepper is very finely minced.
6. Add in the chopped herbs last. Use a spoon to gently submerge them into the sour cream. Pulse a few times until the herbs are finely chopped. Don't pulse too many times or the whole dip will turn green. We want to see some of the herbs still.
7. Transfer to a container with a lid and store in the refrigerator for up to a week.

Notes

TO TURN INTO A DIP: Add 1/4 cup more sour cream to the mix when blending to thicken it up.