I absolutely love Chuy’s! The atmosphere, the music, and the food is always amazing. Their creamy jalapeño dip is a favorite of ours and I had made it once before this. I decided to bring it back for Amigosgiving at church to be used on chips or drizzled on the fajitas.
In my home, we love all things spicy and the one whole jalapeño just was not enough for us the first go round. So I tweaked the spice level and a few other things to get this creamy dip to taste amazing, but still have some heat. Being born in Texas and raised in Louisiana, I am not one to shy away from flavor and spice.
With only a few simple ingredients and tools, you too can make a dip thats a hit at any party!
What you’ll need:
- A Sharp Knife
- a Chopping Board
- A Blender or Food Processor
- A Silicone Spatula
- A Bowl
Step 1: Gather the Ingredients
First you will want to gather the ingredients you will need. Everything, in my opinion, tastes better fresh. However, we opted out of fresh garlic and instead used garlic that was already minced because it is what we already had on hand. For this recipe, you will need ranch seasoning, garlic, cilantro, light sour cream, milk/heavy cream, limes/lime juice, and fresh jalapeños.
Step 2: Blending Part 1
Your next step will be to cut and place the cilantro (3 tablespoons – I used the whole bundle the store gave me), the fresh whole jalapeños (I used five; use less if you are sensitive to spice or just seed them), and the minced garlic (two cloves or two teaspoons of already minced garlic) into the blender of choice. I was at my sister’s and they have the Ninja blender so that is what I used.
You will want to pulse this combination until it is finely chopped. I had to push everything down with the silicone spatula a few times in between pulses to make sure it was evenly chopped.
Step 3: Blending Part 2
Once your first set of ingredients are pulsed to perfection, you will want to add in the lime juice (I used two whole ones), light sour cream (16 oz.), and the ranch seasoning (about 1.5 packets; 1 to begin and add more as you desire).
Once again you will alternate between pulsing and pushing down with the spatula until everything is well incorporated. Once this is done you can begin focusing on thinning the dip. This is strictly a preference thing, so you can make it as thick or thin as you’d like. Begin with 2-6 tablespoons of milk (I used 2%). If the spice is too much, you can try adding heavy cream, more milk, or more ranch seasoning.
I personally preferred the higher spice level, but being unsure of what everyone at the party would prefer, my sister and brother-in-law convinced me to add a couple splashes of heavy cream and a little more ranch seasoning to tone it down.
Step 4: Chill
You will want to let this dip refrigerate for a few hours before serving it to give the flavors time to combine. Use it as a dip for chips or to give a little more body to your fajitas. Whatever you choose to do with it, you will be sure have a great experience.
Thats it! In about 10 minutes you will have a great dip to bring to any party!
The Best Creamy Jalapeño Dip You Will Ever Make
Equipment
- blender
- chopping board
- knife
- rubber spatula
- measuring spoons
Ingredients
- 3 tbsp fresh cilantro I used one bundle
- 1-5 fresh jalapeños seed some for less heat
- 2 tsp minced garlic two cloves fresh
- 16 oz light sour cream you can use yogurt for less calories
- 2 limes juiced
- 1-1.5 oz package of ranch dressing mix
- 4-6 tbsp milk you can use heavy cream to add sweetness
Instructions
- First you will want to gather the ingredients you will need. For this recipe, you will need ranch dressing mix, garlic (fresh or minced), cilantro, light sour cream, milk/heavy cream, limes/lime juice, and fresh jalapeños.
- Place the cilantro, the fresh whole jalapeños, and the garlic into the blender and pulse until it is finely chopped. I had to push everything down with the silicone spatula a few times in between pulses to make sure it was evenly chopped.
- Add in the lime juice, light sour cream, and the ranch packet. Once again you will alternate between pulsing and pushing down with the spatula until everything is well incorporated.
- Begin focusing on thinning the dip. This is strictly a preference thing, so you can make it as thick or thin as you'd like. Begin with 4-6 tablespoons of milk (I used 2%). If the spice is too much, you can try adding heavy cream, more milk, or more ranch seasoning.I personally preferred the higher spice level, but being unsure of what everyone at the party would prefer, my sister and brother-in-law convinced me to add a couple splashes of heavy cream and a little more ranch seasoning to tone it down.
- Serve fresh or let the dip refrigerate for a few hours to allow the flavors to incorporate.