Description
This Creamy Jalapeño Dip is a copycat recipe inspired by the popular Chuy’s version. It’s a cool, tangy, and mildly spicy dip made with jalapeños, cilantro, ranch seasoning, and creamy dairy. Perfect for chips, tacos, or as a dressing.
Ingredients
Scale
- 1 cup (240 ml) mayonnaise
- ½ cup (120 ml) sour cream
- 1 packet (1 oz / 28 g) ranch dressing mix
- 3–4 jalapeños, roughly chopped (seeds removed for milder flavor)
- ½ cup (15 g) fresh cilantro leaves
- 1 clove garlic
- ½ cup (120 ml) buttermilk (add more for thinner consistency)
- 1 tbsp lime juice
- Salt, to taste
- Optional: 1 small green onion, chopped
- Optional: ½ avocado for extra creaminess
- Optional: A pinch of cumin for a smoky flavor
Instructions
- Prepare Ingredients: Wash and roughly chop the jalapeños and cilantro. Remove seeds for a milder dip.
- Blend the Base: In a blender, combine mayonnaise, sour cream, buttermilk, and ranch dressing mix. Blend until smooth.
- Add Flavor: Add jalapeños, cilantro, garlic, and lime juice. Blend again until completely smooth and creamy.
- Adjust Consistency: Add more buttermilk as needed to reach a pourable but thick texture.
- Taste and Season: Adjust salt, lime, or jalapeños to taste for the perfect balance.
- Chill and Serve: Refrigerate for at least 1 hour to allow flavors to meld. Serve cold with chips, tacos, or veggies.
Notes
- Use fresh jalapeños for the best flavor; canned ones can taste too acidic.
- Chill before serving to enhance the flavor and texture.
- Blend longer than you think for an ultra-smooth consistency.
- Add buttermilk gradually to control thickness.
- Use full-fat sour cream and mayo for the richest taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Dip
- Method: Blended
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 tbsp
- Calories: 140
- Sugar: 1g
- Fat: 14g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g