Ingredients:

  • 1 cup high-quality mayonnaise
  • 1/2 cup full-fat sour cream
  • 1/2 cup buttermilk
  • 1/2 cup pickled jalapeño slices
  • 2 tbsp pickled jalapeño brine
  • 1/4 cup tomatillo salsa verde
  • 1 tbsp fresh lime juice
  • 1/2 cup fresh cilantro, loosely packed
  • 1 oz Hidden Valley Ranch Dressing Mix
  • 1/4 tsp garlic salt

Instructions:

  1. Wash the cilantro and pat it bone dry. Note: Excess water will thin out the sauce and make it spoil faster.
  2. Place 1 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup buttermilk into the blender canister.
  3. Pour in 1/4 cup salsa verde, 1 tbsp lime juice, and 2 tbsp jalapeño brine.
  4. Add 1/2 cup pickled jalapeño slices. Wait for the aroma of the brine to hit you—that’s when you know it's going to be good.
  5. Sprinkle in the 1 oz ranch mix and 1/4 tsp garlic salt.
  6. Toss in the 1/2 cup cilantro on top of the other ingredients.
  7. Process for 30-45 seconds until the sauce is pale green and completely smooth.
  8. Dip a chip in. If it needs more kick, add another splash of brine.
  9. Transfer to a jar and refrigerate for 30 minutes. Let it sit until the flavors are fully married.
  10. Give it a quick shake or stir before serving to redistribute any settled herbs.