Eat This: Heaven on a Chip (Times Two)

Saw that someone Pinned the recipe for Chuy's Jalapeno Ranch Dip and swooned a little bit.  LOVE that stuff.  Thinking about the Chuy's dip got me thinking about my other favorite chip-dipper, Ninfa's Green Sauce:

so I went out in search of that recipe, too, and Pinned it, and now I shall share both delicious recipes with you.

Chuy's recipe is courtesy of the Heritage Schoolhouse blog, which is worth some browsing time, as it looks like a source of a lot of fun recipes.  Ninfa's recipe comes courtesy of Kim D. and Food.com.

CHUY'S JALAPENO RANCH DIP

8 ounces mayonaise
24 ounces sour cream
1 cup buttermilk
1 cup tomatillo salsa
1 handful of cilantro
3 ranch dressing packets
1/2 cup pickled jalapenos

Combine all ingredients in a blender; process until smooth.

NINFA'S GREEN SAUCE

3 medium avocados

3 medium green tomatoes

4 fresh tomatillos

3 garlic cloves

3 sprigs fresh cilantro
2-3 jalapenos
1 1/2 cups sour cream
1/2 tsp. salt, to taste

Peel avocados and place them in a blender.  In a medium saucepan, boil tomatoes, tomatillos, garlic and jalapenos for 15 minutes.  Remove from saucepan and place all ingredients in blender with avocados.  Add sour cream and blend until smooth.

(Note:  I would wait for the tomato mixture to cool down first.  Once upon a time, I decided to test whether pureed cauliflower, with appropriate doctoring, could be substituted for baked potato.  I did not wait for the cooked cauliflower to cool down before putting it in the blender.  BIG explosion.   Hot white puree EVERYWHERE.  Just sayin'.  Contents under pressure, and all that.  Let the stuff cool.  And then break out the chips.)