Jalapeño Ranch Dip

Jalapeno Ranch Dip

I wanted to share with you a creamy dip that is so easy to whip up, especially if you like some heat. It’s a great dip to take with you to parties and barbecues. The heat level can be adjusted for those who like just a little kick.

All you need is cream cheese, sour cream, ranch seasoning mix, diced jalapeños, and cilantro. It is best to use a food processor, but a blender works as well.

Jalapeño Ranch Dip

1 – 8 oz. package of cream cheese, softened
1 – 8 oz. container of sour cream
1 packet ranch dressing and seasoning mix
1 – 4 oz. can diced jalapeños (use whole can for more heat, or 1/2 can for less heat)
Handful of chopped cilantro, stems removed

In a food processor or blender, combine softened cream cheese and sour cream. Add ranch seasoning, diced jalapeños, and cilantro. Blend everything together. Chill for about an hour. Serve with tortilla chips, crackers, or whatever you like!

Recipe adapted from savingwithshellie.com

Jalapeno Ranch Dip 1

Hope you enjoy it!

Green Chile Hummus

Here you go…Number 2 of two “Not for Wimps” hummus recipes for today: Green Chile Hummus. After recreating Al’s Horseradish & Jalapeño Hummus, I had a hankering for something with heat and Southwestern appeal. I had another can of chick peas and a small can (they are so cute, aren’t they?) of green chiles. They are mild, so I knew I had to turn up the heat with other additions. Here is what I came up with:

Green Chile Hummus
1 – 15.5 oz. can of chick peas/garbanzo beans, drained
1 – 4.5 oz. can of chopped green chiles, drained
2-3 teaspoons freshly squeezed lime juice (If you use the concentrate, use a little less)
1 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 clove garlic, minced
1 green onion, chopped
Salt & pepper to taste
1/8 cup olive oil (or more, depending on how smooth you like your hummus)

Place drained chick peas, drained green chiles, lime juice, cayenne pepper, cumin, chipotle chili powder, garlic, green onion, salt, and pepper into the food processor. Turn it on and start drizzling in the olive oil until you have reached the desired consistency.

Baked flour tortilla wedges go wonderfully with this hummus. I just took my pizza cutter and sliced each flour tortilla into 8 slices. I sprayed a baking sheet lightly with cooking spray. Then I brushed each tortilla wedge with a little melted butter (or you can use olive oil). Season with salt and pepper and bake for a few minutes in a 350 degree oven. Watch them closely as they only take a few minutes!

I hope you try one of the two hummus recipes from today if you like a little kick with your dips. Let me know if you have any hummus recipes that stray from the “norm”…

Happy Dipping!


Al’s Horseradish & Jalapeño Hummus

This is one of the two “Not for Wimps” hummus recipes I am posting today. Recently we received a sampling of a friend’s hummus and he generously provided the recipe so I could make more. I hadn’t tasted hummus like this before and I appreciated the heat and flavor of it. The only thing I changed was that I use the whole can of beans, while he uses 3/4 can. A food processor works best for this.

Here is the recipe:
Al’s Horseradish & Jalapeño Hummus
1 – 15.5 oz. can of chick peas/garbanzo beans, drained
1 jalapeño (Cut off stem, cut into smaller pieces but leave seeds in!)
3 teaspoons of grated horseradish (*You want the refrigerated type that is grated, not the creamy kind on the condiment shelves.* I use Kelchner’s.)
2 teaspoons of spicy mustard (I use Gulden’s)
4 big or 5-6 small cloves of garlic (slice into a few pieces so you don’t bite a big chunk of garlic)
2 teaspoons of lemon juice concentrate (This is what Al used, but if you want to use fresh lemon juice use a little more…)
Cracked black pepper to taste, and if preferred a little salt.
Olive oil (1/8 cup-1/4 cup; Slowly add in until you get the desired consistency)

Place drained chick peas, jalapeño, horseradish, spicy mustard, garlic, lemon juice concentrate, salt, and pepper into food processor. Turn on and slowly pour in olive oil until it is the consistency you like, anywhere from chunky to smooth.

To accompany the hummus, I took some wonton wrappers, lightly brushed them with melted butter, and put them on a baking sheet that I sprayed with cooking spray. I sprinkled some salt, pepper and garlic powder on them and baked them for a few minutes in a 350 degree oven. (Make sure you watch them…they will bake quickly and burn if you walk away!)

Happy Dipping!