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
Prep Time 15 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Side Dish
Cuisine American
Servings 8 Servings
Calories 219 kcal
- 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
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.
Calories: 219kcal
Keyword Chuys Creamy Jalapeno Dip Recipe