Recipe: Creamy Green Chile Dip

I had a moment of frustration with the world the other day. Apparently, Hidden Valley has a monopoly on anything called "Ranch." I wanted to make a green chile dip, which I figured was loosely based on a creamy ranch dip. But I didn't want to go buy a packed of Hidden Valley Ranch Dip Mix and cheat that way. I wanted it to be authentic. So I went searching for Ranch Dip Recipes, only to find that every ranch dip recipe and every variation was based on the ranch dip mix packet. Those Hidden Valley Ranch people must be some evil ranch overlords, stroking their moustaches as they laugh at all of us while wiping their tears with hundred-dollar bills.

Ingredients
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 medium white onion
- 3 cloves garlic
- 5 jalapeno chiles, stemmed and seeded
- 1 TBSP garlic powder
- 1 TBSP kosher salt
- 1 Tsp white pepper
- 3 TBSP Olive oil

In a food processor, chop the onion, garlic cloves, and chiles. Heat the olive oil over medium heat and sautee them until very very soft. Be careful not to scorch.

In a medium-sized bowl, mix the remaining ingredients then add the sauteed vegetables. Mix well.

Cover the bowl and put in the fridge for at least 24 hours. Serve with chips.