Creamy Jalapeno Dip
This creamy jalapeño dip is a quick and flavorful copycat Chuys recipe made in minutes using simple ingredients. Perfect as a dip, dressing, or sauce for tacos, fajitas, and more!
Servings 14
Equipment
- Blender or Food Processor
Ingredients
- ¾ C cilantro leaves + stems
- ¾ C mayonaise
- ¾ C sour cream
- ¼ C pickled jalapeños - more or less according to your likeness
- 1 T juice from pickled jalapeños
- ¼ C buttermilk full fat or low fat both work well: full fat will produce a thicker dip & low fat will produce less thickness.
- 1 T dry ranch seasoning - Simply organic has a great Ranch mix with clean ingredients and no MSG
- ½ t salt
Instructions
- Using a blender or food processor, add all ingredients. Pulse until smooth, scraping down the sides as needed. Taste and add more jalapeños if desired.
- If the dip is too thick, thin it out with more buttermilk or pickled jalapeño juice (keep in mind the juice adds extra heat).
- Refrigerate in a jar or airtight container for at least 30 minutes to allow the flavors to meld (if you can wait!).
- Serve this creamy jalapeño dip with chips, tacos, fajitas, or roasted vegetables.
Notes
Ways to Use Creamy Jalapeño Dip
- As a dip for tortilla chips
- Drizzled over sheet pan chicken fajitas
- As an enchilada sauce
- As a quesadilla dipping sauce
- On tacos
- As a taco salad dressing
Variations
- Mild version (kid-friendly): Skip the jalapeños and juice
- Spicier version: Add extra jalapeños or a dash of hot sauce
- Avocado version: Add ½ avocado for a creamy twist
- Garlic lovers: Add a clove of fresh garlic
Tips for the Best Creamy Jalapeño Dip
- Start with fewer jalapeños and add more gradually to control the heat
- Don’t skip the chill time—it really enhances the flavor
- Cilantro stems are full of flavor, so don’t throw them out
- Adjust thickness based on how you plan to use it (dip vs dressing)