Wednesday, May 21, 2008

Spicy Crackers and Creamy Jalapeno Dip

A few of my favorite things... I LOVE these crackers and they are only made better by a knock-off version of Chuy's "green dip" - it's phenomenal!

Creamy Jalapeno Dip

1 cup Mayo
1 cup Sour Cream
1 packet Ranch Dip Mix
5 roasted jalapenos (peeled and deseeded)
1/2 bunch of cilantro
Milk as needed

Process/Chop the cilantro with the sourcream in a food processor (or very good blender). Once the jalapenos are peeled and deseeded, process them into this mixture as well. Then add in the ranch dip mix and the mayo. I add quite a bit of milk too so it's a little bit thinner (and lasts longer!) You can make this entire recipe fat free and not compromise on any of the taste - it's wonderful!

Spicy Crackers

4 sleeves of saltines
1/2 cup of oil (canola, vegetable, olive oil)
1 packet of ranch dip mix
Cayenne pepper (to taste)

Mix the oil, ranch dip mix and cayenne pepper in a 2 cup measuring cup. Layer 1 sleeve of crackers with 1/4 of the oil mixture in a gallon size storage bag. Close and shake up in between each addition until all of the crackers and all of the oil mixture is in the bag. Flip the bag over every 15 minutes or so until all of the oil is absorbed. I typcially make these a few hours (or days) before I will actually need them to make sure the oil is all absorbed. These crackers are good with the dip above, with cream cheese or chili or soup - or even all by themselves!

1 comment:

  1. Oh those crackers look great! I do something similar with oyster crackers only I warm them in the oven. YUM!