Appetizers, Recipes

Copycat Chuy’s Creamy Jalapeno Dip

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!

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.

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!

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.

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!

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

  • Servings: ~2 1/2 cups
  • Print

from Macaroni and Cheesecake


  • 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!

Appetizers, Recipes

Jalapeno Beer Cheese Spread

Spicy, spreadable cheese dip… what could be a better way to eat your veggies? 🙂 This Jalapeno Beer Cheese Spread is a great make-ahead holiday appetizer!

Jalapeno Beer Cheese Spread--spicy and spreadable cheese dip is a great addition to your holiday table!

One of our favorite Trader Joe’s finds is their Jalapeno Pub Cheese. We first tried it at their sample station with corn chips and totally walked out of the store with both items. Suckers! Haha. All their pub cheese options are good, actually, but the jalapeno flavor is our fave. Last year for New Year’s Day [I know… I am so behind], we whipped up an appetizers feast, and this was one of our favorite snacks from the day! I know we could have gone to Trader Joe’s and bought the real deal, but what’s the fun in that? And the Trader Joe’s in Nashville is smack dab in the middle of a busy shopping area that I avoid like the plague during peak times. So clearly, this was the best option even though it was a little work. But honestly? It’s not really that much work and it’s totally delicious and SO worth it.

Jalapeno Beer Cheese Spread--spicy and spreadable cheese dip is a great addition to your holiday table!

Basically, all you do to make this delectable spread/dip of the goddesses is throw some ingredients in your food processor [hope yours isn’t part of the Cuisinart recall 😦 –I have my grandma’s 1980s food processor, fortunately… or a blender would work fine too] and pulse away! Just a few minutes to deliciousness!

Jalapeno Beer Cheese Spread--spicy and spreadable cheese dip is a great addition to your holiday table!

We enjoy this beer cheese spread with corn chips the most. There’s just something about those salty chips with the spicy spread… but if you want to be a little healthier, you can use it as a veggie dip too. The snap peas were surprisingly good with the spicy dip! Now, I know I’ve been going on and on about how spicy and wonderful this beer cheese spread is, and if you use jalapeno–it is going to be spicy! But fear not–if spice isn’t your thing [no shame! I didn’t start delving into the spice world at ALL until I met my husband]–just leave out the jalapeno! It’ll be equally flavorful and delicious without the jalapeno. I mean, who can resist cheese!??!

one year ago: Cranberry Crumb Bars
two years ago: Crockpot Minestrone Soup
three years ago: Dark Chocolate Ginger Squares
four years ago: Streuseled Cran-Apple Sweet Potato Casserole
five years ago: Chocolate Covered Cherry Cookies
six years ago: Sweet-Spicy Pretzel Mix

Jalapeno Beer Cheese Spread

  • Servings: 8
  • Print

adapted slightly from The Fresh Market


  • 1/2 cup liquid – beer is preferable to make this spread more “authentic” but for serving to children, non-drinkers, pregnant ladies, etc. you can use water, cooking wine, chicken broth, etc. Some people who make this bring the beer to a boil on the stovetop, then reduce it to a simmer and cook it down over an hour or so to reduce the alcohol content. Then you can add extra water/broth to make a 1/2 cup of liquid. Use whatever liquid you feel comfortable with!
  • 8 ounces sharp cheddar cheese, grated
  • 8 ounces cream cheese, softened to room temperature
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons dried parsley
  • 1 jalapeno, finely minced – most of the seeds removed
  • corn chips, crackers, pretzels, crudites for serving


Combine liquid, cheddar cheese, cream cheese, dry mustard, cayenne pepper, and parsley in a food processor. Pulse until blended. Add jalapeno and pulse again–mixture may have some lumps.

Serve with corn chips, crackers, pretzels, or crudites. Jalapeno Beer Cheese Spread can be made ahead of time and stored in the fridge. Letting it sit for awhile before serving helps the flavors marry but it’s addictive no matter when you break into it! Enjoy!

Main Dishes, Recipes, Seafood and Fish

Baked Tilapia with Coconut-Cilantro Sauce #bookclubcookbookCC

An easy baked tilapia dish jazzed up with a creamy, dreamy green sauce… this simple meal is fresh and flavorful, perfect for summer!

An easy baked tilapia dish jazzed up with a creamy, dreamy green sauce... this simple meal is fresh and flavorful, perfect for summer! #bookclubcookbookCC

Once upon a time, when I was a senior in high school, I took AP English. English classes at my high school were awesome–I had the best teachers, and we got to read some wonderful novels over the years. I realize I sound like a complete goody two shoes with those two statements, and let’s face it–I probably was. For one project in AP English [which was totally worth it, btw since I tested out of the two required English courses in college due to acing the AP exam], we had to read a classic novel independently and do a book report/presentation about it to the class. The details are a bit hazy since this was circa 2002, but I remember taking the official list of our book choices to Borders [rest in peace] and walking around reading the backs of zillions of books to make THE choice. This was important stuff, guys!! And it was before my infatuation with libraries. In those days, I could spend hours in a bookstore, especially my beloved Borders next to my favorite Panera. Good times!

An easy baked tilapia dish jazzed up with a creamy, dreamy green sauce... this simple meal is fresh and flavorful, perfect for summer! #bookclubcookbookCC

Anyways, after perusing my options, I settled on Love in the Time of Cholera by Colombian author Gabriel García Márquez. I had two main reasons for my choice: first, it was originally published the year I was born, and two, I liked the cover. Great reasons, huh? These great reasons backfired on me–I hated the book. Not that you came to my blog to read about literary elements or theory, but one of the techniques used in this novel is magical realism–magic alongside everyday events. And if you know me, you know that I’m as realistic as they come. I don’t really like tv or movies with any fantasy elements, and that is how I saw this book. So now you know my feelings on Love in the Time of Cholera…which happens to be the May book choice for #bookclubcookbookCC, hosted by Danielle of Mostly Food and Crafts and Wendy of A Day in the Life on the Farm. Yes, I am a little late, but I have a four week old baby so that’s my excuse and I’m sticking to it! 🙂

An easy baked tilapia dish jazzed up with a creamy, dreamy green sauce... this simple meal is fresh and flavorful, perfect for summer! #bookclubcookbookCC

Love in the Time of Cholera is set in the Caribbean, possibly Colombia, but if I remember correctly, it’s a little ambiguous. And what’s more Caribbean or coastal than a good fish dish? This baked tilapia is jazzed up with a creamy, dreamy coconut-cilantro sauce! It is a snap to put together, so it’s great even for busy new parents to make. [That’s me!] All you do is combine a few tasty ingredients in the blender or food processor and whirl away. The oven does the rest of the work. Love it! This fresh sauce is the perfect blend of tropical flavors with a wee bit of spice. How delightful! I’m sure we will make it over and over again this summer. Hope you love this dish as much as we did… and if you do happen to love the novel this recipe is inspired by, well, then please accept my apologies that I did not. 🙂 Maybe if I read it as an adult I’d have a different opinion, but alas… have a great day, friends!

one year ago: Southwestern Cilantro Mac & Cheese
two years ago: Black Bean and Rice Soup

three years ago: Blueberry Burgers
four years ago: Parmesan Garlic Rolls
five years ago: Lemony Kale Pasta

Baked Tilapia with Coconut-Cilantro Sauce

  • Servings: 4
  • Print

from Food Network


  • 4 tilapia fillets, about 6 ounces each
  • 1/2 cup canned coconut milk [light or full fat, your choice]
  • 1/2 cup fresh cilantro, plus additional for garnish
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon garam masala
  • 2 cloves garlic, sliced
  • 1/2 jalapeno, chopped – deseed as desired
  • 3 cups cooked brown rice, for serving


Preheat oven to 425 degrees F. Grease a 9×13 inch pan with cooking spray, then place tilapia in the pan. Season with salt and pepper as desired.

In a blender or food processor, combine coconut milk, cilantro, ginger, garam masala, garlic, and jalapeno. Pulse until smooth. Pour sauce over fish, then bake about 15 minutes until tilapia is cooked through–it should be opaque in the center. Serve over rice.

Beans, Main Dishes, Recipes, Rice, Sides

Southwest Veggie + Taco Rice Casserole

This simple, healthy casserole is filled with lots of vegetables, black beans, and a delicious taco rice. It’s perfect for dinner and makes enough for lunch leftovers too. Mmm!

Southwest Veggie + Taco Rice Casserole |

Once upon a time, when we were first married, our go-to dinner was tacos, spaghetti, or some sort of seasoned chicken dish. There’s nothing wrong with any of those dinners, but unless you are using assorted boxed or packaged ingredients they aren’t that easy. Well, if you don’t buy that stuff on a regular basis, that is. [For the record, I do buy that stuff sometimes. I just don’t keep it at home regularly. My pantry is too full of seventeen kinds of grains, pastas, mustards, and sauces. Seventeen EACH that is. :)]

Southwest Veggie + Taco Rice Casserole |


Now, my go-to dinner is much simpler. Black beans and rice. Directions: Open freezer, remove black beans that I make by the pound in the oven. Defrost in the sink while making some rice on the stove. Heat black beans up on the stove with some homemade taco seasoning. Serve together, with assorted toppings like avocado, cilantro, green onions, hot sauce, sour cream, cheese, lettuce, spinach, tomatoes, etc. It’s rare that I have all those toppings on hand at once, but when I do… it’s parrrtytime! [Yes, I realize that if black beans and rice with toppings is my definition of partytime, I’m probably not very exciting. Ha.]

Southwest Veggie + Taco Rice Casserole |

This casserole is the kicked up version of black beans and rice, except everything is all mixed up together and baked til it’s ooey gooey. MMM! If you like regular black beans and rice, you’ll LOVE this version. It’s from the Budget Bytes cookbook so you know it has to be good. Probably what makes it so freakin’ awesome is that the rice isn’t just normal… it’s taco rice! If your family isn’t comfortable with meatless meals yet, I think this would be a great way to introduce the concept. There’s tons of flavor in one lil casserole dish! We loved this meal and hope you do too! 🙂

one year ago: Oreo Ice Cream Pie
three years ago: Spaghetti and “Meat” Balls
four years ago: Caramelized Onion Dip

Southwest Veggie + Taco Rice Casserole

  • Servings: 6
  • Print

from the Budget Bytes cookbook


for taco rice

  • 1/2 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 cups long-grain white rice

for casserole

  • 2 tablespoons canola oil
  • 1 medium yellow or white onion, diced
  • 2 cloves garlic, minced
  • 1 medium jalapeno, diced [deseeded if desired]
  • 1 bell pepper, diced
  • 1 zucchini, sliced and quartered – or 1 cup mushrooms, another bell pepper, or an extra cup of corn
  • 1/2 tablespoon chili powder
  • 1 cup frozen corn
  • 1 – 15 ounce can diced tomatoes with green chiles
  • 1 – 15 ounce can black beans, drained and rinsed
  • 3 cups prepared taco rice [from above]
  • 2 cups shredded cheddar cheese
  • 2 green onions, thinly sliced
  • 1/2 cup cilantro, chopped


In a saucepan, whisk together chili powder, cumin, garlic, oregano, tomato paste, and 3 cups water. Whisk together then stir in rice. Cover and bring to a boil, then reduce heat to low and simmer for about 20 minutes or until rice is fully cooked. Then fluff with a fork and set aside.

Preheat the oven to 375 degrees. Grease an 8×8 or 9×9 inch dish with cooking spray.

In a large skillet, heat oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook about 30 seconds. Then, add rest of the veggies: jalapeno, bell pepper, zucchini, and chili powder. Stir to combine and cook for about 8-10 minutes, or until soft and all liquid has evaporated, stirring frequently.

Remove from heat and stir in corn, tomatoes, and black beans. Add the taco rice [you will have extra rice left] and the cheese and stir well. Transfer to prepared pan, then bake for 20 minutes or until heated through and bubbly.

Serve with green onions and cilantro.


Recipe can also be doubled [casserole portion–do not make extra rice] and baked in a 9×13 pan. Bake for about 25 minutes or until bubbly.



Breakfast, Main Dishes, Meat, Pork, Recipes

Sausage and Ranch Potato Skillet with Fried Eggs

This easy sausage and potato skillet is seasoned with a healthy herb ranch blend and topped with a fried egg, making it a perfect breakfast, brunch, lunch, or dinner! Delicious!

Sausage and Ranch Potato Skillet with Fried Eggs |

I love skillet meals! One dish meals are seriously my go-to for weeknights. Less courses=less dishes=less clean up=more time to read on the couch/bake pumpkin treats/watch tv/brush our little spoiled cats or anything else my little heart desires. Usually my skillet meals include rice, pasta, or quinoa, and cheese. Always cheese! But sometimes you want something a little lighter and fresher. Not that rice or pasta dishes can’t be light, but you know what I mean, right? For me, the key to delicious light meals is lots of flavor. Like ranch! Mmm, ranch dressing. Whoever invented that stuff was a genius!

Healthy Herb Ranch Seasoning |

A few weeks ago, on a whim, I made a batch of healthy herb ranch seasoning and used it for some roasted potatoes alongside a little breakfast-for-dinner meal with cheesy scrambled eggs, oatmeal scones, and berries. Not that you’ll NEED extra ideas for using this ranch seasoning [I think it’s going to become a standard addition to my pantry] but let me just say that ranch seasoning on popcorn is amazingggg! Mmm, it’s 8 am and I want some ranch popcorn. Haha.

Ranch Potatoes |

Now, that meal was good…but I had visions! Visions of a ranch-seasoned skillet meal with crispy roasted potatoes, crumbled breakfast sausage, bell peppers, onion, garlic, jalapeno and a fried egg on top! Well, my fried eggs are actually over-easy eggs but same diff. 🙂 I am happy to report that this skillet was everything I dreamed it would be… a fresh, filling meal full of ranch flavor AND the best part was that it’s healthy! That’s why I used that ranch seasoning blend… all the flavors of a hearty, creamy ranch without tons of salt, sour cream, or mayo. To make the potatoes super crispy I roasted them in the oven with some of the ranch seasoning, then tossed them with the sausage and bell pepper mixture after everything was cooked. Don’t forget the avocado on the side… a bite of creamy, cool avocado alongside this spicy ranch-y skillet is just divine! Enjoy!

P.S. Don’t forget about my giveaway for Healthy Solutions Spice Blends! Ends Saturday! 🙂

Sausage and Ranch Potato Skillet with Fried Eggs |

two years ago: Peach Ginger Pie
three years ago: Roasted Vegetable Quinoa Salad
four years ago: Chili Burgers

Sausage and Ranch Potato Skillet with Fried Eggs

  • Servings: 4
  • Print

Sausage and Ranch Potato Skillet with Fried Eggs |

  • 1 pound red potatoes, cut into eighths [quarter, then half each quarter]
  • 1 1/2 tablespoon ranch seasoning, divided [see below, or use your favorite]
  • cayenne pepper – optional
  • 1 tablespoon extra virgin olive oil
  • 1/2 pound breakfast sausage
  • 1 cup red onion, diced
  • 1 green pepper, diced
  • 1/2 red pepper, diced
  • 1 jalapeno, diced – optional
  • 2 cloves of garlic, minced
  • 4 eggs
  • diced avocado, for serving


Preheat oven to 425 degrees. Toss red potatoes in 1 tablespoon ranch seasoning, a sprinkling of cayenne, and olive oil. Spread in a single layer on a rimmed baking sheet. Bake for 20-25 minutes or until fork-tender. I like to bump the heat up to 475 for the last 5 minutes or so of baking to get a nice crispy crust.

While potatoes are cooking, heat a large skillet over medium heat. Add sausage and cook, crumbling with a wooden spoon. Drain grease and return sausage to pan. Add onion, green pepper, red pepper, and jalapeno, if using. Saute for 10 minutes or until onions are soft. Add garlic and cook until fragrant. Cover and remove from heat. When potatoes are done, add to skillet with sausage and vegetables and stir in remaining 1/2 tablespoon ranch seasoning.

Cook fried eggs to desired doneness, then serve a fried egg on top of each serving with diced avocado.

Healthy Herb Ranch Seasoning

  • Servings: 1 cup
  • Print

Healthy Herb Ranch Seasoning |

from Wildflour’s Cottage Kitchen


  • 2 tablespoons dried parsley
  • 1 tablespoon dried chives
  • 1 teaspoon dried dill
  • 2 1/4 teaspoon garlic powder
  • 2 1/8 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar, optional
  • 1/4 teaspoon dried minced onion, optional
  • 1/4 teaspoon salt, optional


Combine all ingredients in a Mason jar and shake to combine. Store covered until ready to use.

Can combine with 1 3/4 cup sour cream or Greek yogurt for a ranch dressing/dip; just mix well and thin with milk or buttermilk to reach desired consistency.

Linked up with Weekend Potluck.