Directions:
- Mix the dry ranch dip packets, salt, and can of green chilis into the sour cream.
- Finely chop the jalapenos, garlic and cilantro. (I combined this step and the following one with a blender / food processor which can work very well depending on the type of blender you have. The key is to chop the mixture, not to liquefy it.).
- Mix the chopped mixture into the sour cream mixture.
- Refrigerate the dip to thicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.38 Kcal (734 kJ) | ||
| Calories from fat | 114.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.7g | 20% | |
|---|---|---|---|
| Cholesterol | 40.25mg | 13% | |
| Sodium | 408.49mg | 17% | |
| Potassium | 341.89mg | 7% | |
| Total Carbs | 11.93g | 4% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 5.24g | 10% | |
| Vitamin C | 38.9mg | 65% | |
| Iron | 0.2mg | 1% | |
| Calcium | 177.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 111.65 Kcal (467 kJ) | ||
| Calories from fat | 72.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 20% | |
|---|---|---|---|
| Cholesterol | 25.62mg | 13% | |
| Sodium | 260.06mg | 17% | |
| Potassium | 217.66mg | 7% | |
| Total Carbs | 7.6g | 4% | |
| Sugars | 0.74g | 5% | |
| Dietary Fiber | 0.71g | 4% | |
| Protein | 3.34g | 10% | |
| Vitamin C | 24.7mg | 65% | |
| Iron | 0.1mg | 1% | |
| Calcium | 112.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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