Our son Nick sent me an email with a recipe for Cilantro Jalapeno Dip early this winter. And since he knows I’m a wimp when it comes to spicy foods, his instructions to me were VERY clear. He said “See recipe below. You need to make this dip. I know six jalapenos seems like it would be too hot but it’s not. You just have to trust me on that.”
That email from my son warmed my heart and made me smile. Nick has become an amazing cook, and he got an early start in our kitchen…so many years ago. (Where has the time gone?)
Nick does most of the cooking for his wife and daughters these days, and he’s not afraid to try new recipes and techniques…even for company! Heck, several years ago he even made first-time Beef Wellington and Yorkshire Puddings for Christmas dinner for a houseful of guests! (And by the way…that Christmas dinner was AMAZING.)
So…trust him I did.
And I whipped up his simple dip for a party with a group of friends at our condo…even though those six jalapenos made me VERY afraid! (I will confess I did wimp out and and remove all of the seeds and the membrane from the peppers since that’s where most of the heat resides.)
And the results?
Nick was right…as usual.
That dip was DELICIOUS.
Our neighbors gave it two thumbs up when I served it with pretzels for dipping.
But the BEST part for me? Several days later I used that leftover dip as a sauce to top my homemade fish tacos…and it was AMAZING!
So thanks Nick…and I’m glad your old mom trusted you on this one. This recipe is a keeper.
And thanks also for that trip down memory lane to our kitchen so long ago…you made my day!
- 1 bunch cilantro
- 6-8 jalapenos
- 1 (1 oz.) packet of dry ranch dressing mix
- 1 cup mayonnaise
- 1 cup sour cream
- Wash the jalapenos and scoop out the seeds and veins to keep it mild, or leave some for heat.
- Puree the jalapenos and cilantro in a food processor until it looks like paste.
- Stir that paste mixture in with the rest of the ingredients.
- Chill for at least an hour to blend flavors.
- This is great served as a dip, but it's also amazing when used to top fish tacos! Try it!
I remember that kitchen well!! Sure I made a couple mac and cheese’s on that stove while babysitting 🙂
Where has the time gone?
I too am afraid of “heat” in my food – but I’m gonna give this one a try – only because I trust Nick (and you!)
Thanks Meg. And who would have ever guessed that one day you’d be taking cooking suggestions from that little boy you used to chase around our yard and tuck in for naps! And, by the way, your baby sitting skills were unparalleled way back then! 🙂
You’ll be glad you tried this dip, and I’ll be sharing my recipe for my Fish Tacos in another blog post…so save some dip to top a taco too. Bon Appetit!
I just discovered your blog and fell in love! I have subscribed and can’t wait for the first newsletter!
I don’t like heat in my food but I love cilantro anything. BUT I am going to prepare this recipe just like Nick said with all the peppers. Can’t wait to try it! Thank you for such a wonderful blog!!
Thank you SO MUCH for your kind comments Lisa! And that dip is delicious…and so very versatile! Please let me know how you like it! As you probably know…much of the heat in peppers is in the seeds and the membrane inside…so use your own judgment. 🙂
And welcome to Meemaw’s world! I’m so glad you’re here!
XOXO
Meemaw
My Dinner Club LOVED this recipe! Thanks, MeeMaw!
That’s great news Kasey! Thanks for letting me know!
XOXO
Meemaw