A wonderful dip for chips or veggies. Can be made low-fat.
Ingredients:
2 -4 whole fresh jalapeno peppers, seeded, minced (depends on how hot you like it)
1 (16 ounce) container sour cream
1 (1 ounce) package dry ranch salad dressing mix
1 tablespoon garlic powder
2 tablespoons chopped fresh cilantro
1/2 of a 4 oz can of green chilies (optional)
a squeeze of fresh lime juice
Directions:
1. Place all ingredients into a food processor. 2. Blend until smooth. 3. Cover and refrigerate at least 2 hrs or overnight before serving w/ tortilla chips. 4. (DON'T use a blender...it makes it too runny.) 5. Can be made with a fat free cottage cheese/ fat free sour cream blend, or just fat-free sour cream for a lighter version.
