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Chuys Creamy Jalapeno Dip Recipe

Chuys Creamy Jalapeno Dip Recipe

The creaminess of the dip is made with a light and tangy blend of mayonnaise and buttermilk; it is the perfect dish to complement any meal.  If you crave a creamy, spicy, slightly sweet dip
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 8 Servings
Calories 219 kcal

Ingredients
  

  • 1 cup sliced pickled jalapeños mild, medium, or hot (we normally use medium)
  • 2 tablespoon juice from a jalapeño jar
  • 1 cup fresh cilantro packed (I just grab a generous handful)
  • 2 fresh tomatillos husks removed, tomatillos washed and quartered
  • 1 – 2 tablespoon lime juice fresh is best
  • 1 cup sour cream full fat is recommended
  • 2/3 cup mayonnaise full fat is recommended
  • 1 oz packet of powdered ranch dressing mix
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon 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
 

  • There is a papery husk covering tomatillos. Trim the tomatillos, wash and scrub them, then dry and quarter them.
  • Add jalapenos, jalapeno juice, cilantro, tomatillos, and lime juice to a food processor, then pulse until smooth.
  • Put aside. Add sour cream, mayonnaise, ranch dressing mix, salt, and garlic powder to a mixing bowl.
  • To the sour cream mixture, add the pureed jalapeno mixture and stir well.
  • Adding the lumpy sauce back to the food processor will smooth it out.
  • Add buttermilk and stir until desired consistency is reached. Usually, dips are a little thin.
  • Refrigerate the dip for at least two hours after transferring it to an airtight container. Approximately two weeks are needed for the dip to keep refrigerated.

Nutrition

Calories: 219kcal
Keyword Chuys Creamy Jalapeno Dip Recipe
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