I wanted to call this post “the most magically delicious chip dip EVER OMG” but Adam thought that was silly and definitely not search engine optimized. Added bonus: this dip has only TWO ingredients.
Creamy Jalapeño Dip
In a small bowl, combine equal amounts of:
So, first of all: you have to get yourself some pickled jalapeños.
A few weeks ago I picked a large number of large red jalapeños from my very generous mother-in-law’s garden. I sliced and seeded them (along with some banana peppers from my own garden), put them in a mason jar, covered with a salty brine (scant 1 T. salt : 1 c. water), and let them sit on the counter for several days, tasting every day. When they started tasting more pickled than salty, I transferred them to the fridge. So little effort, and they make everything from pizza to tacos to sushi amazingly good. I think I may replace my classic stand-by banana pepper recipe.
Anyway, mix chopped peppers with high quality sour cream. (I like Kalona Super Natural.) You might want to stir in a teaspoon or two of the brine to get a good consistency. And truly, that is it. The fat in the sour cream mellows the spiciness of the peppers to a perfect level (for this Minnesotan, anyway).
The red peppers really give this a holiday feel, no? I’d love to imagine serving this at Christmas, but there is not a chance that we’ll have any of these pickled lovelies left by then.