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–+ servings
white bowl of creamy jalapeño dip with chips
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5 from 8 votes

Copycat Chuy's Creamy Jalapeño Dip

This bold and amazing creamy jalapeño dip is a very close copycat of the dip/sauce served at Chuy's restaurant. The tangy dip has just the right level of heat, and a creamy ranch flavor!
Prep Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Appetizer, Condiment, Dip
Cuisine: Mexican
Keyword: creamy jalapeño sauce
Servings: 8 servings
Calories: 219kcal
Author: The Chunky Chef

Ingredients

  • 1 cup sliced pickled jalapeños mild, medium, or hot (we normally use medium)
  • 2 Tbsp juice from jalapeño jar
  • 1 cup fresh cilantro packed (I just grab a generous handful)
  • 2 fresh tomatillos husks removed, tomatillos washed and quartered
  • 1 - 2 Tbsp lime juice fresh is best
  • 1 cup sour cream full fat is recommended
  • 2/3 cup mayonnaise full fat is recommended
  • 1 oz packet powdered ranch dressing mix
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 - 1/2 cup buttermilk this amount will depend on how thin or thick you'd like the dip to be

Instructions

Prepare

  • Tomatillos come with a papery husk covering them. Pull that off, wash and scrub the tomatillos, then dry and quarter them.

Process "green" ingredients

  • To a food processor, add jalapeños, jalapeno juice, cilantro, tomatillos, and lime juice, then pulse until pureed.

Combine creamy ingredients and seasonings

  • Set aside. In a mixing bowl, add sour cream, mayonnaise, ranch dressing mix, salt, and garlic powder.

Combine the two

  • Add the pureed jalapeno mixture to the mixing bowl and stir into the sour cream mixture.
  • If sauce has lumps, add it back to the food processor to process again until smooth.

Add buttermilk

  • Stir in buttermilk until desired consistency is reached. Dip is supposed to be a little on the thinner side.

Chill and store

  • Transfer dip to an airtight container, then refrigerate for at least 2 hours. Keep refrigerated, and the dip will keep for about 2 weeks.

Notes

  1. Dip makes about 2-3 cups, which I've estimated would comfortably feed 8 people.
  2. If you like the consistency of your dip/sauce after combining the jalapeño mixture with the sour cream mixture, you can omit adding the buttermilk. I find I usually add about 1/4 cup.
  3. The lime juice is optional and can be omitted if you'd like, we just love the tang and freshness it brings.

Nutrition

Calories: 219kcal | Carbohydrates: 7g | Protein: 2g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 849mg | Potassium: 251mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2445IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 1mg