Description
This Creamy Jalapeño Dip is a copycat recipe inspired by Chuy’s. It is cool, creamy, tangy, and mildly spicy, perfect as a dip for chips, a dressing for salads, or a drizzle for tacos. The dip is quick to make and tastes even better fresh.
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 additions: 1 small green onion, chopped, ½ avocado for extra creaminess, A pinch of cumin for a smoky flavor
Instructions
- Prepare the ingredients: Wash and roughly chop the jalapeños and cilantro. If you prefer a mild dip, remove the seeds and membranes from the jalapeños before blending.
- Blend the base: In a blender or food processor, combine mayonnaise, sour cream, buttermilk, and ranch dressing mix. Blend for about 10 seconds until smooth.
- Add flavor: Add jalapeños, cilantro, garlic, and lime juice to the blender. Blend again until completely smooth and creamy. Scrape down the sides as needed to ensure everything is evenly mixed.
- Adjust consistency: If the dip is too thick, add a tablespoon or two of buttermilk until you reach your desired texture. It should be pourable but still thick enough to coat a chip.
- Taste and season: Taste the dip and adjust salt, lime, or jalapeños to your liking. If you want it spicier, blend in another jalapeño.
- Chill and serve: Transfer the dip to a jar or airtight container. Refrigerate for at least 1 hour before serving — this allows the flavors to meld beautifully. Serve cold with tortilla chips, tacos, or fresh veggies.
Notes
- Use fresh jalapeños for the best flavor; canned ones can make the dip too acidic.
- Always chill the dip before serving for the best flavor.
- Add buttermilk gradually to control the consistency.
- For a smooth texture, blend longer than you think you need to.
- Use full-fat sour cream and mayonnaise for richness.
- If you love extra zing, a squeeze of fresh lime juice or a pinch of cayenne pepper can elevate the flavor.
- This dip tastes even better the next day.
- Store in an airtight container for up to 5 days.
- Freezing is not recommended as dairy-based dips can separate when thawed.
- If the dip thickens after refrigeration, add a splash of buttermilk and stir until smooth again.
- 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