This is the recipe for my friend Vlad’s famous “Crack Dip”, as I make it.
Ingredients:
- Jalapeños – 4
- Hidden Valley Ranch Dip mix – 1.5 to 3 tsp
- Cilantro – 1 bunch
- Cream cheese – 8 oz
- Sour cream – 8 oz
- Garlic Powder – 1.5 tsp
- Dried dill – 1 tsp
- Dried parsley – 1 tbsp
- Black pepper – 1/2 tsp
- Zatarain’s Creole Seasoning – 1 tsp
Instructions:
All mixing is done in a blender on puree.
Leave the cream cheese and sour cream out to soften, 15 – 30 minutes
Chop stems off the jalapeños. Cut lengthwise and scoop out the meat/seeds and set it aside. I scoop out all four peppers because I am a baby about spicy food – you can always add spice later, you can’t really take it back out.
Chop the scooped out jalapeños and put them in the blender. Add the sour cream to the blender, mix.
Cut the stems off the cilantro, leaving as much of the bushy leaves as you can. Add the cilantro to the blender and mix.
Add the cream cheese to the blender and mix.
Add your spices. Start with 1.5 teaspoon of the ranch mix – too much can make the dip too salty.
Once all your spices are added and it’s been well blended, give it a taste. Here is where you’ll add the meat/seeds from the jalapeños if it is not spicy enough. Keep adding until it’s the right spice level for you, keeping in mind that it will get spicier overnight.
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