Saturday, August 20, 2005

Recipe for Southwestern Ranch Dip for Bell Pepper Strips or Veggies

When I visited my friend Tia's house in Rhode Island, she served a delicious spicy veggie dip made by T. Marzetti. It had only 2 carbs per serving and was really tasty, but when I got back to Utah I couldn't find it at any of the stores where I normally shop.

I came up with this version, which was delicious. Food snobs may turn up their nose at the ranch dip mix, but maybe I can redeem myself with the ground Chipotle pepper which gives this such a delicious kick. Chipotles are smoked jalapeno peppers, and they're pretty spicy, so use the ground chipotle sparingly. I used ground red Chipotle pepper from Penzeys to make this. If you don't want to buy the Chipotle pepper you could use regular chile powder with a tiny amount of cayenne pepper.


Southwestern Ranch Dip for Bell Pepper Strips or Veggies

Ingredients:
16 oz. light sour cream
2 cups mayo or light mayo (not fat free)
1/2 tsp. ground red Chipotle pepper
(or use 1 tsp. regular chile powder and pinch of cayenne)
1 tsp. ground cumin
2 tsp. taco seasoning (comes in a packet, sold near spices)
1 pkg. ranch dressing mix (Hidden Valley Ranch brand preferred)

Instructions:

Combine all ingredients in food processor. Chill for a few hours before serving. This is great on red, orange, yellow or green bell pepper strips. It's also good on raw zucchini, celery, carrots, snow peas, broccoli, or cauliflower.

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9 comments:

  1. Ranch dip mix is a staple in my house.

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  2. Kalyn, this dip is delicious! You have inspired me to try the South Beach diet. I have 3 days to go in Phase 1, and I have lost 5 pounds. Yea!

    Thank you for all of your great recipes, and for keeping this blog current. I check in almost daily to see what's new. Thank you!

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  3. Thanks for the nice words, and I'm so glad I'm not the only one who thinks packaged Ranch Dip is a staple.

    Good job on the 5 pounds! Keep it up!

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  4. Taco seasoning is something I always keep in the pantry. I use it along with some chipotle powder when I make enchiladas and they come out wonderfully smokey and spicy.

    I'm going to have to add this dip to my list of things to try.

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  5. Do u think this would be good on chicken Fajitas?

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  6. Sabrina, I'd like it on chicken fajitas. It's like a spicy version of ranch dip, so if that appeals to you, you'd like it.

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  7. I plan to start the diet tomm, and I am wondering if you eat snacks in between are you supposed to only have two snacks a day? And how much of the snack are you allowed? Ive read the book, but I dont really understand how much of your meals you are supposed to eat, If I make your bean soup how much of it will I will be allowed to have for dinner?

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  8. Dana, except for a few food mentioned in the book, portions aren't limited on South Beach. There are limited portions for a few high calorie density foods like nuts, avocados, and dried beans, but otherwise eat until you are full. For beans the recommended serving is 1/3 -1/2 cup portion so that means you could have about 1 cup of chili if it contains meat and vegetables with the beans.

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  9. Love this dip, but beware the recipe makes a TON!

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