Copycat Chuy's Creamy Jalapeño Dip
User Reviews
5
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Prep Time
15 mins
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Chill Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8 servings
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Calories
219 kcal
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Course
Appetizer, Condiments
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Cuisine
Mexican
Copycat Chuy's Creamy Jalapeño Dip
Description
The Copycat Chuy's Creamy Jalapeño Dip recipe centers on blending pickled jalapeños along with their juice, fresh cilantro, quartered tomatillos, and lime juice to create a vibrant green puree. This jalapeño mixture is folded into a creamy base of sour cream, mayonnaise, ranch dressing powder, salt, and garlic powder, combining to form a balanced dip with a tangy and subtly spicy flavor profile.
This creamy dip is intended to be refrigerated for a couple of hours before serving, allowing flavors to meld. The texture is smooth and slightly thin, adjustable by adding buttermilk to reach a preferred consistency. The dip's fresh ingredients provide brightness alongside the richness of the creamy elements, making it suitable as a complement to tortilla chips, vegetables, or as a sauce for other dishes.
The recipe produces about 2 to 3 cups, enough for a small group, and keeps well in the refrigerator for up to two weeks. The lime juice adds freshness but is optional, and buttermilk can be omitted if the initial consistency is satisfactory.
Ingredients
- 1 cup sliced jalapeños mild, medium, or hot (we normally use medium, pickled
- 2 Tbsp jalapeno 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 Ranch dressing mix powdered
- 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
- This dip yields approximately 2 to 3 cups, serving around 8 people comfortably.
- Lime juice enhances freshness but can be left out to suit your taste.
- Add buttermilk gradually to adjust the dip's thickness; about 1/4 cup is typical but optional.
- Store the dip refrigerated in an airtight container for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 849mg | 35% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2445IU | 49% |
| Vitamin C | 10mg | 11% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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