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
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