Why You’ll Love Creamy Jalapeño Dip (Chuy’s Copycat) Recipe
If you love bold Tex‑Mex flavors, you’ll adore this creamy jalapeño dip. It’s rich, zesty, and packed with fresh jalapeños and cilantro. Best of all, it’s incredibly easy to make with simple ingredients you might already have in your fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup mayonnaise
3/4 cup sour cream
1/2 cup buttermilk
1 packet (1 oz) dry ranch seasoning mix
2 fresh jalapeños (seeded for mild, with seeds for spicy)
1/3 cup fresh cilantro, chopped
1 tablespoon lime juice
1 garlic clove
Salt to taste
Directions
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Wash and slice the jalapeños; remove the seeds for a milder dip or keep them in for more heat.
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In a blender or food processor, combine the mayonnaise, sour cream, and buttermilk and blend until smooth.
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Add the jalapeños, ranch seasoning mix, cilantro, lime juice, garlic, and a pinch of salt. Blend again until creamy and fully combined.
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Taste and adjust seasoning if needed.
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Transfer to a container and chill in the fridge for at least 1 hour to let the flavors meld.
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Serve chilled with chips, veggies, or as a topping on your favorite Tex‑Mex dishes.
Servings and timing
Makes about 2 cups (roughly 8 servings).
Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes
Variations
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Creamier twist: Add 1/4 ripe avocado to the blender for extra richness.
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Dressing version: Thin with extra buttermilk for a pourable dip perfect over salads or grain bowls.
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Lighter option: Substitute Greek yogurt and light mayonnaise to reduce calories while keeping flavor.
Storage/Reheating
Store this creamy jalapeño dip in an airtight container in the refrigerator for up to 5 days. Stir well before serving as the ingredients may separate slightly. It doesn’t freeze well due to the dairy content.
FAQs
What can I serve this dip with?
This dip pairs wonderfully with tortilla chips, fresh veggies, grilled meats, tacos, burritos, or even as a sandwich spread.
Can I adjust the spice level?
Yes! Removing the seeds from the jalapeños makes it milder, while leaving more seeds increases the heat.
Can I make it without a blender?
While a blender or food processor gives the smoothest texture, you can finely mince the ingredients and mix by hand for a slightly chunkier version.
Is this dip gluten‑free?
As long as the ranch seasoning mix you use is gluten‑free, this dip is safe for a gluten‑free diet.
Can I make it ahead of time?
Yes — the flavors actually deepen if chilled overnight before serving.
How long does it last in the fridge?
It will keep well for about 5 days when stored in an airtight container.
Can I use pickled jalapeños instead of fresh?
You can, but the flavor will be tangier and less fresh. If using pickled, start with less and adjust to taste.
Can I add more herbs?
Absolutely! Extra cilantro or even a bit of chopped green onion can enhance the freshness.
What if I don’t have buttermilk?
You can make a quick substitute by mixing milk with a little lemon juice or vinegar, though the flavor will be slightly different.
Is this dip suitable for parties?
Yes — its bold flavor and creamy texture make it a crowd‑pleasing appetizer for game days, barbecues, or casual get‑togethers.
Conclusion
This Creamy Jalapeño Dip gives you the best of zesty, tangy, and refreshing flavors in a simple, no‑fuss appetizer. Perfect for snacking, entertaining, or elevating everyday meals, it’s a versatile recipe that quickly becomes a favorite. Enjoy making it your own with spice tweaks and creative pairings!
Creamy Jalapeño Dip (Chuy’s Copycat)
This creamy jalapeño dip is a zesty and flavorful blend of jalapeños, sour cream, mayonnaise, and spices. Perfect for dipping chips, veggies, or spreading on sandwiches, it brings a smooth texture with a kick of heat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1.5 cups
- Category: Appetizer
- Method: Blended
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
- 3–4 jalapeños (seeds removed for less heat)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro (optional)
Instructions
- Remove seeds from the jalapeños for a milder dip or leave them in for extra heat.
- Add jalapeños, sour cream, mayonnaise, buttermilk, garlic powder, onion powder, cumin, salt, pepper, lime juice, and cilantro (if using) to a blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning if necessary.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
- Adjust the number of jalapeños based on your spice preference.
- Use Greek yogurt instead of sour cream for a lighter version.
- Great as a dip or sandwich spread.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
