This creamy, addictive jalapeno dip is famous… and for good reason! I don’t make very many copycat recipes, but I can’t get enough of this Chuy’s classic!
Can I be honest? I’ve only been to Chuy’s once… I don’t remember what I had to eat for dinner, but what I DO remember is this awesomely creamy and slightly spicy jalapeno dip. I ate my weight in tortilla chips absolutely covered in this dip, and then I slathered it all over my food. Ridiculous.
When you hear “jalapeno dip” you probably think spicy, right? But it’s really not, especially if you de-seed the jalapenos. All you have is the wonderful, creamy dip full of zesty lime and cilantro, garlic and ranch. It is to die for, like nothing you’ve ever tasted.
If you’re anything like me, you’ll want to put this dip on anything and everything. I loooove it with tortilla chips, and it’s also excellent when served with carnitas or barbacoa. I suspect it would be good with any Mexican/Tex-Mex dinner. How do I know? Because I also like eating it by the spoonful! I’m sure you will too–enjoy! 🙂
one year ago: Baked Tilapia with Coconut-Cilantro Sauce
two years ago: Southwestern Cilantro Mac and Cheese
three years ago: Dark Chocolate Double Coconut Macaroons
four years ago: Blueberry Burgers
five years ago: Orange-Glazed Chicken Stir-Fry
six years ago: Lemony Kale Pasta
Copycat Chuy’s Creamy Jalapeno Dip
- 2 large jalapenos, deseeded and roughly chopped
- 2 cloves minced garlic
- 1/3 cup cilantro
- 16 ounces sour cream
- 1 packet ranch dressing mix (1 ounce), storebought or homemade
- zest and juice of one lime
- 2-4 tablespoons milk
In a food processor, pulse together jalapenos, garlic, and cilantro until finely chopped. Add sour cream, ranch seasoning, and zest and juice of one lime. Process until smooth. Transfer to a medium bowl, then whisk in milk in one tablespoon increments until the dip is pourable.
Serve with tortilla chips, on tacos, with grilled chicken, steak, or pork, etc. The possibilities are endless! Enjoy!