“Crack” (Cilantro Dip)

Unanimously titled “Crack” in my household, this is the most addictive little dip. Any time I make any sort of Mexican dish, crack is on the table too. Use it as chip-dip, a burrito topper, taco-salad dressing, or in place of sour cream on tacos and fajitas. Possibilites are endless.

*A blender or food processor is needed for this recipe.

Ingredients:

  • 8oz. sour cream (use same amount plain greek yogurt for healthier option)
  • 1 bush cilantro
  • 1/4 jalapeño
  • 1 packet Hidden Valley powder ranch

Directions:

  1. Wash cilantro and pat dry.
  2. In your blender, pour in 8oz. sour cream, ranch packet, and desired amount of jalapeño.
  3. Blend.
  4. Add half your cilantro bush, and blend till smooth. Then again with the other half.
  5. Chill and serve.

Note: This dip can be stored in the fridge. However, the heat from the jalapeño will amplify the longer it sits.

 

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