Creamy Jalapeño Ranch Dressing/Dip Recipe

I made slider burgers for the 4th tonight and was trying to recreate my favorite ones at Chilis. I remembered they serve them with jalpeno ranch so I googled and found this recipe. It was delicious and VERY easy! We ate it with the burgers tonight and with a bunch of fresh veggies as dip. Would be great on a salad too! Enjoy!


Creamy Jalapeño Ranch Dressing/Dip Recipe

1 cup mayonnaise
1 cup sour cream (more if you would like a thicker consistency)
1 cup buttermilk
1 package Hidden Valley Ranch dressing mix
1 teaspoon minced garlic
1 jalapeño, seeded (add more along with a few of the seeds if you prefer more heat)
1/2 cup fresh cilantro, chopped


Put all the ingredients in a blender and combine until creamy.


Serve on a green salad, as a dip for chips or veggies, on top of a burger, next to some grilled chicken, drizzled over a taco, or however else you desire.

Chili Dip

This might be one of the easiest dips ever (and slightly W.T. if you know what I mean), but I guarantee everyone is going to want the recipe. You can decide for yourself if you want to dilvulge the recipe.

Chili Dip

2-8 oz packages of cream cheese, softened
1 15 oz can of chili, no beans
2 cups grated sharp cheddar cheese
3-4 chopped green onions
Diced seeded tomato

Spread cream cheese in 8x8 baking dish, heat chili and pour over cream cheese, top with cheddar cheese.
Bake at 350 for 20-25 minutes.
Top with onion and tomatoes and serve with tortilla or corn chips.

Spinach Artichoke Dip

A friend of mine recently asked me for this recipe and I had fogotten how much I liked it. It is super yummy and fairly good for you too.

Spinach Artichoke Dip
Cooking Light, Sept. 2000, pg. 133

2 cups (8 oz) shredded part-skim mozzarella cheese, divided
½ cup fat-free sour cream
¼ cup (1 oz) grated fresh parmesan cheese, divided
¼ tsp black pepper
3 garlic cloves, crushed
1 (14 oz) can artichoke hearts, drained & chopped
1 (8 oz) block 1/3 less fat cream cheese, softened
½ (10 oz) package frozen chopped spinach, thawed and excess water squeezed out
Crackers or chips

Preheat oven to 350 degrees
Combine 1 ½ cups mozzarella, sour cream, 2 tbsp parmesan, & next 6 ingredients (through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 ½ quart baking dish. Sprinkle with ½ cup mozzarella and 2 tbsp parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with crackers or chips.

Toffee Dip

Some of you have asked me for the toffee dip that I brought to Whitney's Shower... so here it is :)

6 oz of toffee bits (make sure it is the plain bits- they also sell them covered in chocolate)
1/2 c brown sugar
1/4 c granulated sugar
8 oz cream cheese

Mix the above ingredients in a Pryex dish; heat in the microwave on high for 30 seconds. Stir and repeat the process until the dip is thoroughly mixed. Heat again immediately before serving. Serve with apples that have been soaked in pineapple juice. (keeps them from turning- and adds a different taste)

Blue Cheese Bacon Dip

My friend gave me this recipe, and now it is possibly my most favorite dip!

7 bacon slices, chopped
2 garlic loves, minced
2-8 oz pkgs cream cheese, softened
1/3 cup half and half
4-6 ozs blue cheese
2 T chopped fresh chives
3 T chopped walnuts
crackers

Cook chopped bacon in a skillet until done. Drain bacon, and set aside. Add minced garlic to skillet and sauté 1 minute.

Beat cream cheese until smooth. Add half and half, beating until combined. Stir in bacon, garlic, blue cheese, and chives.

Spoon into individual baking dishes or one baking dish. Bake at 350 degrees for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts and put back in oven to toast for a minute or so. Serve with crackers.