A few months ago, while visiting my sister, she gave me a jar of dried diced jalapenos that she bought impulsively and then forgot she had. I was happy to have a new ingredient to play with and I decided to try making a spicy version of our favorite Homemade Ranch Dip.
This dip turned out fantastically well. Spicy and tangy with just enough heat from the jalapenos to leave a bite in the back of your throat.
I had never used dried jalapenos before, so I gradually increased the amount in the dip. It’s important to note that the heat in the dip will increase significantly after sitting overnight and it will increase even further after 48 hours. I stopped adding spice, a bit short of where I wanted the heat to be and then let it chill in the refrigerator to meld all the flavors.
We served this to some friends at a barbecue over the past weekend and it was a huge hit. I’ve already made another batch of this at my son and husband’s request. This dip was delicious with tortilla chips as well.
- 1 1/2 cups sour cream
- 1/2 cup mayonnaise
- 1-2 tablespoons dried diced jalapenos fresh or canned would work as well, simply dice finely
- 1 teaspoon red chile powder
- 1/2 teaspoon red chile pepper flakes
- 1 teaspoon chives
- 1/2 teaspoon dill
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- squeeze of fresh lemon to taste
- Mix all of the ingredients together and chill several hours before serving. You can certainly eat this soon after making it, but the flavors will improve the longer you let it rest. As noted above, it was best after 24-48 hours.