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Mexi Ranch Two Ways

For some reason, I have survived 35 years on this planet without eating Mexi Ranch.

Those were long, lonely days.

Fret not. I have been delivered.

When Rachel W. shared some of her favorite homemade recipes for a Tex Mex fiesta, she included a Mexi Ranch recipe. I was intrigued because I’d never heard of Mexi Ranch, but I easily had all the ingredients.

A few months later, Sara Beth shared her Cilantro Lime Ranch.

Our family likes them both.

(Yes, we had another Sara Beth vs. Rachel taste off again! Remember the chai?)

Rachel’s Mexi Ranch
1/2 cup mayonnaise
2 Tbsp minced fresh onion
2 Tbsp diced tomato
1 Tbsp milk
1 Tbsp white vinegar
2 tsp fresh cilantro (or more)
1 tsp canned chopped mild green chilis (we use a kind of xiancai which is a pickled hot pepper)
3/4 tsp paprika
1/2 tsp white sugar
1/4 tsp salt
pinch dried dill
pinch dried cumin (or more)
pinch cayenne pepper

Mix all of the ingredients to form a smooth dressing.  Refrigerate for a few hours before serving to let the flavors mingle.

Sara Beth’s Cilantro Lime Ranch
1 cup mayonnaise
1 cup buttermilk (regular milk + 1 Tbs vinegar or lemon juice)
4 Tbs Ranch dressing mix (one packet is fine – its about 3 Tbs)
1 Tbs lime juice
1 Tbs finely chopped cilantro
1/2 tsp garlic powder
1/2 tsp Cajun seasoning
1/2 tsp cumin
1/4 tsp chili powder

Mix everything and chill. This is best if made a day ahead.

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