Creamy Hot Pepper Dip

1 small Habanero, stem and seeds removed 2 medium Jalapeno, stem and seeds removed 2 tablespoon fresh lemon juice 3 garlic cloves ½ bunch cilantro pinch of kosher salt ½ teaspoon onion powder ¼ cup mayo (I used with olive oil) 1 cup sour cream 1 cup Hidden Valley Spicy Ranch dressing

Place the first 4 ingredients in food processor and pulse until small pieces. Then add the next 2 ingredients and pulse until small pieces. Add the remaining ingredients and pulse until smooth. Do not over pulse. Place in container for at least 4 hours or overnight. Serve with fresh veggies or chips.