If you don’t have a Chuy’s near you, you’re missing out. It’s a Tex-Mex restaurant- I can’t say all that much about the food because I’ve actually only ordered it a few times. I’ve liked what I’ve ordered, but mostly, I go there to drink margaritas and eat a vat of their Creamy Jalapeno Dip along with chips.
I LOVE their Creamy Jalapeno Dip. It has just enough spice to satisfy those of us who like a little kick with our food, but it’s not so overwhelming that pickier eaters would need a pitcher of water to wash it down. If you happen to eat there and they bring you your chips and salsa, make sure you ask for the Creamy Jalapeno Dip, too. Usually, I just have to say “And can we have some….” and they interrupt me to tell me yes, they’ll bring me some Creamy Jalapeno.
But because I can’t eat out all the time and because I can enjoy more margaritas at home, I wanted to create my own version of Chuy’s Jalapeno Dip. Of course I went to Pinterest but it was like Golilocks and the Three Million Different Recipes. And none of them seemed quite right. Some had waaaaaay too many ingredients, when if you’ve had the original, you know that while it’s really tasty, it’s also pretty simple.
Author: Shell
Recipe type: Appetizer Cuisine: Mexican
Prep time: 10 mins Total time: 10 mins
Copycat of Chuy's Jalapeno Dip
INGREDIENTS
- 1 whole large jalapeno, chopped
- 2 cloves garlic, minced
- 3 tablespoons fresh cilantro
- 16 oz light sour cream
- 1 oz package of ranch dressing mix
- ½ lime, juiced
- 4-6 tablespoons milk
- Combine jalapeno, garlic, and cilantro in blender or food processor.
- Pulse until finely chopped.
- Add light sour cream, ranch dressing mix, and lime juice and pulse to combine.
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