Ingredients:

  • 1 cup (240g) Real Mayonnaise
  • 1 cup (230g) Full-fat Sour Cream
  • 1/4 cup (60ml) Whole Buttermilk
  • 1 packet (28g) Dry Buttermilk Ranch Seasoning Mix
  • 1/2 cup (130g) Pickled Jalapeño Slices
  • 2 tbsp (30ml) Pickled Jalapeño Brine
  • 1/2 cup (15g) Fresh Cilantro, stems removed and loosely packed
  • 1 small clove Garlic, minced
  • 1/2 tsp (2.5ml) Fresh Lime Juice

Instructions:

  1. Add the mayonnaise, sour cream, and buttermilk to the base of a high-speed blender or food processor. Adding liquids first ensures the dry seasoning doesn't stick to the blades.
  2. Layer the pickled jalapeños, jalapeño brine, dry ranch seasoning, fresh cilantro, minced garlic, and lime juice on top of the creamy base.
  3. Secure the lid and pulse 5–8 times. Aim for a consistency where the jalapeños and cilantro are finely minced into tiny green flecks, but the sauce remains creamy and not fully liquified.
  4. Transfer the dip to an airtight glass jar and refrigerate for at least 30 minutes to allow the dried herbs in the ranch mix to bloom and the flavors to meld.