Saturday, July 31, 2010

Red Pepper and Cilantro Dip

1/2 (1.0 oz.) dry package of Ranch® Salad Dressing and Seasoning Mix
1 1/8 cup sour cream
1/2 bunch of cilantro
7.5 oz (a little less than 1 cup) jarred red peppers, drained and patted dry with a paper towel
2 tablespoons regular salsa
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon hot sauce or more!

Combine all ingredients in a blender and mix until smooth.  Use with my Creative Burrito Bake and reserve 1 cup for my Americanized Thai Pasta dish.

Yields: 1 3/4-2 cups

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