I swear, I can use this “dip” with anything! Really good with fajitas.
My kids & husband love it with ruffles (carb eaters lol)
1 carton cream cheese
1 carton sour cream
1 packet dry ranch
1 jalapeño
1 bushel cilantro *I have also swapped out the cilantro for steamed broccoli, so yummy with chicken!
Everything into the blender until smooth
Today I made some cilantro dip & baked sharp cheddar into chips for me (topped half with bacon), seasoned with garlic powder and salt. Sooo good!!!
Absolutely!! Now I’m having daydreams of avocados with chicken thighs smothered in this sauce lol… I definitely need to come up with something like that! Can you stuff an avocado, I wonder? Or the chicken if not 
buddy stuffed a avocado with cheese then wrapped the avocado with ground beef and then wrapped that with bacon then into the oven
@KetoMom7 looks really good. I’m assuming you are not buying you cream cheese and sour cream at Sam’s club:joy:
. I cannot image how much dip the club sizes would make!
Haha no, I just use the standard size carton, kind of a medium - not the smallest & not the biggest our regular chain grocer sells. Wish I checked how many oz, sorry!
How long does it take to chop an entire bushel of cilantro? Thirty-five liters of anything is quite a quantity, but of cilantro, I would say it verges decidedly on “way too much.”
Just the “bushel” at the grocery store (Kroger)! And thankfully no chopping, just wash and shove it in the blender, stems and all!
So if I’m wanting to make this tonight, I’m thinking I need an 8 oz package of cream cheese 
and maybe a 16 oz sour cream? 
and a bunch (not a bushel!) 
of cilantro?
LOL!
Yes, but get the smaller size of sour cream, so it’s more like equal parts sour cream and cream cheese (or a bigger cream cheese and an extra cilantro!)
I just now saw that you replied. I ended up making it with the 8 oz of cream cheese and 16 oz of sour cream. The cream cheese was too thick for my ancient blender, so I added a bit of HWC and lime juice to help it blend better. It seemed to need something, so I added several cloves of garlic and some garlic salt and pepper. I’m not a huge fan of cilantro, so I only used about 1/4 of a bunch. Even with all of those changes it was delicious. We’ve used it on our “tacos” and the enchilada bake recipe we always make and also just plain with chicharrones. Thanks for sharing.
I’m so glad you liked it! That’s exactly why I like it so much…I’ve added onion, garlic, extra jalapeños, changed cilantro for broccoli and other stuff (I always salt mine up too!) It’s just a good base/sauce for dip or on top of meat when you’re bored eating it plain lol
Thanks for the tip - my dad makes a great homemade ranch so I’ll definitely look into trying that instead of using the ranch packets!!
