Description
This Copycat Chuy’s Creamy Jalapeño Dip is a vibrant, tangy, and creamy dip bursting with fresh jalapeños, tomatillos, and a blend of sour cream and mayonnaise. Perfectly balanced with a hint of lime and ranch seasoning, it’s an ideal appetizer or condiment that brings a flavorful kick to any gathering.
Ingredients
Main Ingredients
- 1 cup sliced pickled jalapeños (mild, medium, or hot, medium recommended)
- 2 Tbsp juice from jalapeño jar
- 1 cup fresh cilantro, packed (about a generous handful)
- 2 fresh tomatillos, husks removed, washed and quartered
- 1 – 2 Tbsp fresh lime juice
- 1 cup full-fat sour cream
- 2/3 cup full-fat mayonnaise
- 1 oz packet powdered ranch dressing mix
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 – 1/2 cup buttermilk (adjust to desired consistency)
Instructions
- Prepare the Tomatillos: Peel off the papery husks from the tomatillos, then wash and scrub them well to remove any residue. Dry the tomatillos thoroughly and cut them into quarters to prepare for blending.
- Process the Green Ingredients: In a food processor, combine the sliced pickled jalapeños, jalapeño juice, fresh cilantro, quartered tomatillos, and fresh lime juice. Pulse the mixture several times until it is well pureed and smooth, creating a flavorful green base.
- Combine Creamy Ingredients and Seasonings: In a separate mixing bowl, mix together the full-fat sour cream, mayonnaise, powdered ranch dressing mix, kosher salt, and garlic powder until evenly incorporated.
- Mix the Pureed Mixture and Creamy Base: Pour the jalapeño-tomatillo puree into the bowl with the creamy ingredients. Stir thoroughly to combine all elements into a smooth dip. If any lumps remain, return the mixture to the food processor and blend again to smooth it out.
- Add Buttermilk and Adjust Consistency: Gradually stir in buttermilk, starting with 1/4 cup, until the dip reaches your preferred consistency. The dip should be slightly thin, making it perfect for dipping or drizzling.
- Chill the Dip: Transfer the creamy jalapeño dip into an airtight container and refrigerate for at least 2 hours to let the flavors meld and the dip to chill thoroughly. The dip can be stored refrigerated for up to 2 weeks.
Notes
- Use medium pickled jalapeños for a balanced heat; adjust to mild or hot based on preference.
- Full-fat sour cream and mayonnaise provide the best creamy texture and flavor.
- Adjust buttermilk quantity to achieve your desired dip thickness.
- For smoother texture, reprocess in the food processor if lumps are present after mixing.
- Keep refrigerated and consume within two weeks for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Tex-Mex
