A base of homemade ranch is flavored with fresh jalapeños, cilantro, and tomatillo salsa in Creamy Jalapeño Dip, a copycat recipe of the popular Chuy’s dip!
Happy San Jacinto Day, y’all! In Texas-speak, this date commemorates the 1836 battle during which Texas won its independence from Mexico (take that, Santa Anna). And if that’s not reason to celebrate with some Creamy Jalapeño Dip, I’m not sure what is! 😉
I actually decided to share this recipe when I realized that Cinco de Mayo was coming up. But then I noticed today’s historical significance (even though you’re probably not reading this until tomorrow — minor details) and I decided to go for the double whammy. In case you’ve never had Creamy Jalapeño Dip, it’s a bowl of deliciousness served alongside chips and salsa at the eclectic Tex-Mex chain, Chuy’s…a restaurant that started in Austin but — according to my quick perusal of their website — is now spread across a variety of states (you lucky Ohioans).
Anyway, last summer when we were between houses and staying at my mom’s for a few months, the Chuy’s near her house became our Friday night, Tex-Mex fix, home-away-from-home. I believe it’s well-documented that I’ve always been a queso girl (and still am to this day, foreverandeveramen), but when they bring out your chips and salsa at Chuy’s, they also bring out that aforesaid small bowl of Creamy Jalapeño Dip. And it’s so addictive that I typically situated it at arm’s reach and inhaled it faster than anyone else at the table. In fact, it pretty much made me forget about ordering queso until our crew was at least two bowls in on the jalapeño dip front. It’s that good, folks.
So today, in honor of Sam Houston, I decided to attempt an at-home copycat version of the recipe. Most Chuy’s Creamy Jalapeño Dip copycats start with dry Ranch dressing packets. But wanting to keep things a bit more from-scratch, I started with my Homemade Buttermilk Ranch Dressing as a base, which I then flavored with fresh jalapeños, fresh cilantro, and jarred tomatillo salsa. It’s quite possible that Chuy’s uses fresh tomatillos, but since they’re not always easy to find at the grocery store, I figured using salsa would simplify things. Once you gather your ingredients, simply give everything a good puree in the ol’ blender or food processor and voilà…silky, flavorful Creamy Jalapeño Dip!
But WAIT…you shouldn’t enjoy it quite yet. Sorry! First you need to chill your dip for at least 4 hours — preferably 8 or more hours — to allow the flavors to blend and intensify. Popping it in the fridge will also thicken it up a bit. The dip at Chuy’s is actually fairly runny, as is this copycat when you first blend it up…but chilling will help remedy that. As for the flavor, I always recommend tasting it just before serving in order to adjust the salt and pepper, if necessary.
The heat of the jalapeños is likely to intensify a smidge once the dip chills for awhile. Creamy Jalapeño Dip is intended to be fairly mild, with the jalapeños contributing more flavor than heat, since their seeds and membranes get removed before pureeing. However, if you want a spicy dip, just leave some of those seeds and membranes intact before whizzing everything together. But if you decide to retain all of them, don’t say I didn’t warn ya!
If you eat at Chuy’s, you can actually get this concoction poured over your enchiladas or burrito or Chuychanga as a sauce. I think it would also make a fabulous salad dressing. Or you can simply drain it straight from the bowl, as fast as your little chips will carry it to your mouth. After all, sometimes one’s usual vat of queso has earned a well-deserved break.
So what are you waiting for? I feel certain that back in 1836, the Texian army celebrated their April 21st victory with cast-iron skillets of Creamy Jalapeño Dip for all…and so should you! 😉
A base of homemade ranch dressing is flavored with fresh jalapeños, cilantro, and tomatillo salsa in this Creamy Jalapeño Dip, a copycat recipe of the popular appetizer at Chuy's!
Ingredients
- 2 fresh jalapeños, seeds & membranes scraped out & discarded
- 1/3 cup packed fresh cilantro leaves
- 1/2 cup good-quality mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/3 cup tomatillo salsa
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- In a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped. Add the remainder of the ingredients and blend/process until mixture is smooth and completely puréed. Adjust seasonings to taste, adding more salt and pepper if necessary. Cover and refrigerate for at least 4 hours, but preferably longer. Serve with tortilla chips or vegetable dippers.
Notes
This dip is pretty mild since the jalapeno seeds & membranes get removed. However, for a spicy dip, you may leave some (or all) of the seeds and membranes intact before pureeing everything.
If you like Creamy Jalapeño Dip, you’ll LOVE…
Creamy Jalapeño Chicken Enchiladas
More yummy dips…
Ultimate Mexican Street Corn Dip
Just printed your jalapeno dip recipe and will be coming back to check out more recipes! We have a bog party coming up and I am always looking for new dip recipes. Looks awesome.
So happy to hear that, Pamela…hope it’s a hit! 🙂
Where can I get tomatillo salsa?
Hi Kelly! It should be in the same section as the regular salsa…or if you have a specialty Mexican foods aisle, it could be there. I’ve been able to find tomatillo salsa at various grocery stores, and usually there are more than one brands to choose between. Of course, I live in Texas, so it’s quite possible that it won’t be as readily available in certain other states. But start in the salsa aisle and hopefully you’ll find it…good luck and happy Friday! 🙂
Made this last night and it is AMAZING!!!! I don’t expect it’s going to last long enough to worry about it but do you have an idea how long this will keep in the refrigerator? Thanks for sharing this awesome recipe.
Yay, Melva…so happy you enjoyed this dip! It never lasts more than a couple of days around here, but I imagine it would be fine in the fridge for up to 4 or 5 days. I’d probably pay attention to the expiration date of your buttermilk in deciding how long to keep it. 🙂 Hope that helps and hope you’re having a great week!
It’s close, but not quite there. This recipe has a bit more of a cream base than the restaurant version. It’s good, just not a full copycat. Thanks for sharing.
Thanks, Kim! I have no idea what they actually put in the restaurant version, but it was fun to come up with a comparable dip that my family enjoys just as much (if not more)! Glad you enjoyed this recipe, too. 🙂
The authentic restaurant version contains Hidden Valley ranch powder, buttermilk, mayo, *pickled* jalapenos and some of their juice, tomatillo sauce and cilantro. http://imgur.com/gallery/DRLb35B
Very interesting…thanks for sharing that! I was going for an all-natural copycat recipe, but I’m glad to see that I guessed correctly on quite a few of the ingredients. 🙂 I have to say that I actually prefer the way my recipe tastes over the original, but I’m going to have to try incorporating some pickled jalapeños next time to see how that changes things. 😉 Thanks again!
I made your copycat recipe since we try to avoid manufactured ingredients like powdered ranch dressing in our food. I have never had the original dip, but made this for a lunch with co-workers, 2 are gluten free. They loved it. Thanks for posting.
Queso? Creamy Jalapeno?
BamBam sauce…it is what I get on my Chuychanga. 😉 (so healthy, lol)
Thanks for the recipe. I have made a copycat version with the pickled jalapenos, before, and it is sooo good. I make my own ranch dressing mix to do this too. I love how you are thinking of these things and am loving your recipes. Made the vanilla coffee creamer last night and did the cheeseburger macaroni two nights ago.
Love the site!
Ha, Cheri…it’s hard to go wrong at Chuy’s! 😉 I am so happy to hear that you’re enjoying my recipes…hope everything you try is a hit! 🙂
This was fantastic…I used it on steak tacos with mango salsa. Out of this world I will reach for this often! (note I was able to use frozen jalepenos seeded and with membranes removed. ) I also threw in a packet of ranch dressing mix as everything else was ingredients for it! Five stars.
So happy it was a hit, Julie! I’ve never bought frozen jalapeños but they sound like a great thing to keep on hand…thanks for the tip! 🙂
They were jalapenos I grew and froze from my own garden….dont know if they are found frozen in stores.
That makes sense, Julie! I was thinking I had never seen jalapeños with the other frozen veggies. But freezing your own is a great idea! Thanks for clarifying. 🙂
Do you have to do anything special to the jalapeños before you freeze them?
Why is there a mention of Ranch Dressing base but there is no ranch in the recipe?
Hi Bill! The post mentions a “homemade ranch dressing base”…that just means that the basic ingredients used to make *homemade* ranch dressing (mayonnaise, sour cream, buttermilk, plus herbs and spices) are also used in this recipe. There are just different herbs and a few additional ingredients to turn this recipe into “Creamy Jalapeño” instead of “Ranch.” 🙂