Okay, time for our first recipe here at Social Eject, Southwest Ranch Dip. This a zesty twist on your basic Ranch Dip. They now sell packets of a similar style but it's a lot funner to do your own. This will spice up any party without actually burning out the guests. Enjoy!
Southwest Ranch Dip
16 oz of Sour Cream
1 packet of Ranch Dip mix for the 16 oz size
1/2 tsp Smoked Paprika
1/2 tsp Ancho Chile Powder
1/4 tsp Cayenne Pepper
1/4 tsp California Chile Pepper
1/4 tsp Pasilla Chile Powder(or Chipotle Powder)
1/2 tsp Cumin
1/2 tsp Mexican Oregano
1/4 tsp Garlic Salt
1/4 tsp White Pepper
1/4 tsp Garlic Powder
1/2 tsp Chile Puree of Choice(Habanero, Serrano, or Chipotle)
Remove 1/2 tsp of Ranch Dip Mix and reserve for another recipe. I like adding it to Roasted Red Potatoes. This is not absolutely necessary, it just helps balance the flavors. Add the remaining Dip mix to the Sour Cream and mix with a whip.
Add the rest of the seasonings to the Sour Cream and mix in completely. If your Oregano is chunky, grind it in a molcajete. If you don't have one, just break it down between your fingers and the palm of your hand until you get a finer grain.
Chill at least an hour before you serve.
Serve with Tortilla Chips, Carrots, Mixed Vegetables or anything else you enjoy with Ranch Dip.
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