I made hatch chile ranch dressing. And then nearly had to cage-fight my 4-year-old for the last spoonful in the jar.
This is probably where most “normals” would back up and explain a back story that makes them sound more normal and less dramatic – and definitely less violent. But I have no back story. And quite possibly am farther away from the “normal” label than most of you guys think.
Because the over-dramatic 4-year-old mushroom-cloud meltdown that ensued left me with very few options, with cage fighting being closer to the top than I should probably publicly admit.
But enough already about my crappy parenting skills, right? I tweaked the world’s greatest jalapeno ranch dressing and subbed in hatch chiles for what turned out to be a pretty amazing green chile dip and dressing. One over which tears were literally shed.
So go roast those green chiles. Throw them in a blender with a handful of other things that we both know that you already have on-hand. Push a button. And then grab that
bag of chips bowl of salad bowl of chips.
Hatch Chile Ranch Dressing
A tangy, creamy homemade ranch dressing (or dip) flavored with Hatch green chiles.
- 3/4 cup sour cream or fat-free greek yogurt
- 3/4 cup mayo (I use light)
- Juice of 1/2 lime
- 1 small bunch of chives or 2 dark green onion tops (equal to ~2 Tbsp) chopped
- Small handful cilantro
- 2 medium hatch chiles hatch chiles, roasted, seeded, and chopped (directions here)
- 1/4 salt
- 1/4 tsp fresh ground black pepper
- 1 clove garlic
- Up to 1/2 cup milk or buttermilk (optional)
- Add sour cream/yogurt, mayo, lime, chives, half of the chiles, salt, pepper, and garlic to the blender.
- Blend for 10 seconds, add the remaining chiles and chilantro and pulse a couple of times.
- Check consistency and blend in milk if desired. (I almost never do this anymore but especially if you're using full-fat mayo and sour cream - the dressing will get pretty thick after being stored the fridge - you can always whisk milk in later.
- Store in an air-tight jar in the fridge.
Yields: ~2 cups
Estimated time: 5 minutes