Well, I am glad to report I made it through my little juice fast and I’m back on to all of my favorite whole foods. It wasn’t as difficult as I thought it would be, but if I had to do it for an extended amount of time it may have been another story. I’m glad to be back in the kitchen because, after all, homemade anything has to be the best. This is especially true when you’re talking about homemade ranch dressing, it is so creamy and delicious it’s addicting. A couple of nights ago I was making some baked zucchini (which I will be sharing soon), and I decided I needed something with a little kick to dip it in, and then I found this. Oh man, is it good! It’s a yummy homemade ranch with some jalapeno mixed in that gives it that nice kick I was looking for. I used light sour cream and fat free mayo since that’s what I had on hand, it still tasted great with less guilt. And if spice isn’t your thing, there is a non-jalapeno version here. This is great as a dipper, but would also be great on a grilled chicken or taco salad (the site I got the recipe from also suggests it’s great on fish tacos and enchiladas). Besides all of those great points, it is super easy to make! So really their is no reason not to love it, so enjoy!

Creamy Jalapeno Ranch

Ingredients:
3/4 cup sour cream
3/4 cup mayo
Juice of 1/2 lime
1 small bunch of chives (or 2 Tbsp dried)
Small handful cilantro
1-2 jalapenos, seeds and stem removed
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 clove garlic
1/4 to 1/2 cup buttermilk (optional, depending on texture desired)

Directions:
Roughly chop the chives, cilantro, and jalapeno then place all of the ingredients except the buttermilk into a blender or food processor. Blend for 10 seconds and check the consistency, blend in buttermilk if desired (use less buttermilk for dipping, more for dressing). Store in an air-tight jar/container in the fridge.

Source: Confections of a Foodie Bride