If you don’t have a Chuy’s near you, you’re missing out. It’s a Tex-Mex restaurant- I can’t say all that much about the food because I’ve actually only ordered it a few times. I’ve liked what I’ve ordered, but mostly, I go there to drink margaritas and eat a vat of their Creamy Jalapeno Dip along with chips.
I LOVE their Creamy Jalapeno Dip. It has just enough spice to satisfy those of us who like a little kick with our food, but it’s not so overwhelming that pickier eaters would need a pitcher of water to wash it down. If you happen to eat there and they bring you your chips and salsa, make sure you ask for the Creamy Jalapeno Dip, too. Usually, I just have to say “And can we have some….” and they interrupt me to tell me yes, they’ll bring me some Creamy Jalapeno.
But because I can’t eat out all the time and because I can enjoy more margaritas at home, I wanted to create my own version of Chuy’s Jalapeno Dip. Of course I went to Pinterest but it was like Golilocks and the Three Million Different Recipes. And none of them seemed quite right. Some had waaaaaay too many ingredients, when if you’ve had the original, you know that while it’s really tasty, it’s also pretty simple.
And then I came across one that seemed like the right flavors, but when I made it… my mouth was on fire from one bite. And y’all, I love me some spicy food. But this was ridiculous. So, I played around with the proportions until it’s just right and that’s the version I’m sharing here with you.
Chuy’s Creamy Jalapeno Dip
- 1 whole large jalapeno, chopped
- 2 cloves garlic, minced
- 3 tablespoons fresh cilantro
- 16 oz light sour cream
- 1 oz package of ranch dressing mix
- 1/2 lime, juiced
- 4-6 tablespoons milk
- Combine jalapeno, garlic, and cilantro in blender or food processor.
- Pulse until finely chopped.
- Add light sour cream, ranch dressing mix, and lime juice and pulse to combine.
- Add milk and pulse. You can add it slowly to get the consistency you want. The Chuy’s version is pretty thin, so I liked 6 tablespoons.
- Refrigerate for a few hours to allow the flavors to combine, though it’s pretty amazing right from the start, too.
Eat up with chips. Or a spoon. No judgement here.
- 1 whole large jalapeno, chopped
- 2 cloves garlic, minced
- 3 tablespoons fresh cilantro
- 16 oz light sour cream
- 1 oz package of ranch dressing mix
- ½ lime, juiced
- 4-6 tablespoons milk
- Combine jalapeno, garlic, and cilantro in blender or food processor.
- Pulse until finely chopped.
- Add light sour cream, ranch dressing mix, and lime juice and pulse to combine.
- Add milk and pulse. You can add it slowly to get the consistency you want. The Chuy's version is pretty thin, so I liked 6 tablespoons.
- Refrigerate for a few hours to allow the flavors to combine, though it's pretty amazing right from the start, too.
Other recipes you might like:
Buffalo Chicken Pasta
Spinach Artichoke Dip with a Kick
Greek Pizza with Tzatziki Sauce