Creamy Serrano Ranch Dip (A.K.A. Creamy Jalapeño Ranch Dip)
I recently traveled to Nashville, Tennessee, and visited my dear friend, Michelle, from years past. Once upon a time our families lived in Stillwater, Oklahoma at the same time where I taught her youngest daughter at a local Mom’s Day Out program. We later belonged to the same homeschool association and would hang out at each other’s homes while her daughters and my daughter played together.
Allow me to tell you what Michelle did to me; she interjected herself into my personal life. Ha! I tell you this in the most light-hearted way with a smile on my face because I absolutely positively love this woman. It’s a long story and one I am working on writing in it full detail. The abbreviated version is that several homeschool moms, led by Michelle, were praying for me behind my back and asking God to provide me a husband and to give Riley a daddy. I named Michelle the instigator of this but she insists it was the Holy Spirit. I heard through the grapevine that while some of my friends were meeting for homeschool playdates they would huddle in the garage and pray for me while their children played in the yard.
And they were not the only friends doing this! It began months earlier with my friend Pam speaking to me about the same subject. Little did I know, God was working out His plan (definitely not mine or Riley’s) for my life and for Riley’s life.
Here is a quote by Michelle, “I figured out a long time ago, that when several God-fearing women walk into God’s throne room together…whatever they are praying about…better watch out!” – #moveoversatan #nottakingGod’sglory #getunderourfeetwhereyoubelong
I obviously got over Michelle’s Holy Spirit led intrusion and recently allowed her in-depth private details of every aspect of my life; beginning to present day, for Restoring the Foundations ministry. Michelle is training to minister in RTF and I can honestly testify that RTF was the most beautiful, personal, empowering, healing and tender time I have ever spent with the Lord. I love Him!
How does this connect to a Tex-Mex recipe you may be asking?
Well, before visiting Michelle I texted her and asked if there was a Chuy’s Tex-Mex in Nashville. To my delight she responded that Chuy’s was; in fact, located down the street from her home in Franklin, Tennessee.
Chuy’s is my all-time favorite eating establishment. If I were allowed to have only one option for eating out, from present day to the day I die, Chuy’s would be it. I believe it is impossible that I could ever tire of their deliciousness.
My boys crave Chuy’s Creamy Jalapeño Ranch Dip, but since we live in the heavily populated Italian cuisine city of St. Louis, Missouri, we have no Chuy’s Tex-Mex. We rely on our trips to visit my family in Texas to fulfill our Chuy’s longings.
Every time I eat at Chuy’s I attempt to pull apart the individual flavors; veggie, pepper, herb and spice in the salsas, Creamy Jalapeño Ranch Dip and meats.
I have made the dip with Jalapeños, Anaheim Chile’s, Poblanos, Serrano Peppers and blends of these peppers. I use fresh Serrano peppers in my Creamy Jalapeño Ranch Dip—no Jalapeños. We find this recipe every bit as flavorful, if not the same, as Chuy’s. I did ask a manager at a Chuy’s in Kentucky if there were Serrano’s in the salsas and dips and she confirmed that there were.
When it comes to preparing dishes with peppers you get to decide the amount of heat you want in your recipe. Here is the trick:
Mild heat: Remove seeds and devein the inside of the peppers.
Medium heat: Remove seeds and leave the veins in. You can always add a few seeds if you want more heat.
Fiery heat: Leave seeds and veins in peppers.
I always double this recipe for my hungry guys because even Farm Boy likes this non-Italian Tex-Mex dip.
Post with introduction of Farm Boy: http://carolyndeevers.com/2013/09/12/peeper-and-stalker-and-harasser-o-my/
Creamy Serrano Ranch Dip (Jalapeño)
½ cup sour cream
½ cup real mayonnaise (low fat is not tasty in this recipe)
¾ cup milk
½ teaspoon white distilled vinegar (this turns milk in to buttermilk)
1 (4 ounce) can green chilies
1 (1 ounce) packet Hidden Valley Ranch dressing mix
2 Serrano peppers (remove seeds and veins for mild) Remove seeds for medium heat. Leave seeds and veins for hot heat.
¼ cup cilantro
1 teaspoon garlic salt
1 teaspoon fresh lime juice
Place all ingredients in a blender or food processor and mix until smooth.
Refrigerate for two hours before serving so ingredients can soak into the dressing.
Serve with chips or use as salad dressing on Mexican salads, or sauce for Mexican foods and casseroles.
*Heat oven to 350 degrees and place a cookie sheet of White Corn Restaurant style tortilla chips in the oven for 3 minutes. Enjoy fresh restaurant style chips and dip.