Creamy Jalapeño Dip – Copycat Chuy’s Recipe
Flavors Used:
Love Chuy’s famous Creamy Jalapeño Dip? Now you can make this restaurant favorite right at home. This copycat Chuy’s Creamy Jalapeño Dip combines pickled jalapeños, tangy tomatillo sauce, fresh cilantro, and a rich, creamy base for the perfect balance of cool, zesty, and spicy flavors. Mixed with Dan-O’s Dips Ranch, this easy homemade dip is perfect for tortilla chips, tacos, burrito bowls, salads, and more. One bite and you’ll see why it’s one of the most requested Tex-Mex sauces around.
Ingredients
- 1 packet Dan-O’s Dips Ranch
- 1 tsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning
- 1/2 cup buttermilk
- 1 cup mayonnaise
- 12 oz jar sliced pickled jalapeños, drain and reserve the juice
- 1/4 cup tomatillo sauce or salsa
- 3/4 cup sour cream
- 1/4 cup chopped cilantro or more to taste
Preparation Instructions
- First things first—drain those pickled jalapeños, but keep the juice!
- Add the pickled jalapeños, 2 tablespoons of the reserved jalapeño juice, tomatillo sauce, sour cream, mayonnaise, buttermilk, cilantro, Dan-O’s Dips Ranch, and the Dan-O's SPG Tri-O to a blender or food processor.
- Blend until everything is smooth, creamy, and looking just like that famous green dip you can't stop ordering at Chuy's.
- Now give it a taste. Need a little more tang? Squeeze in some fresh lime juice. Want more heat? Toss in extra pickled jalapeños or a fresh jalapeño.
- Pour the dip into an airtight container and refrigerate for at least 30 minutes. The flavors meld together, the texture gets even creamier, and the wait is absolutely worth it.
- Serve it with tortilla chips, drizzle it on tacos, spoon it over nachos, or dunk just about anything into it. One taste and you'll be saying, Yum Yum Get Ya Sum!
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Pretty close to Chuys. For a closer match to their actual recipe use 3/4 cup buttermilk instead of 1/2 and use 3/4 cups tomatillo salsa instead of 1/4 cup. Chuy’s doesn’t use sour cream in the dip but I like your addition of it. They make this in 5 gallon buckets.