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SOUTHWESTERN RANCH DIP - TastyPlanner.com
“When I visited my friend Tia’s house in Rhode Island, she served a delicious spicy veggie dip made by T. Marzetti. It had only 2 carbs per serving and was really tasty, but when I got back to Utah I couldn’t find it at any of the stores where I normally shop.
I came up with this version, which was delicious. Food snobs may turn up their nose at the ranch dip mix, but maybe I can redeem myself with the ground Chipotle pepper which gives this such a delicious kick. Chipotles are smoked jalapeno peppers, and they’re pretty spicy, so use the ground chipotle sparingly. I used ground red Chipotle pepper from Penzeys to make this. If you don’t want to buy the Chipotle pepper you could use regular chile powder with a tiny amount of cayenne pepper."
Recipe Source: http://kalynskitchen.blogsp...
16 oz. light sour cream
2 cups mayo or light mayo (not fat free)
1/2 tsp. ground red Chipotle pepper
1 tsp. regular chile powder and pinch of cayenne)
1 tsp. ground cumin
2 tsp. taco seasoning (comes in a packet, sold near spices)
1 pkg. ranch dressing mix (Hidden Valley Ranch brand preferred)
Combine all ingredients in food processor. Chill for a few hours before serving. This is great on red, orange, yellow or green bell pepper strips. It’s also good on raw zucchini, celery, carrots, snow peas, broccoli, or cauliflower.