This Creamy Jalapeño Dip is a Chuy’s restaurant favorite made with simple, fresh ingredients. Bursting with zesty, spicy, and tangy flavors, this dip is perfect for serving with tortilla chips, drizzling over tacos, or using as a dressing.
Why You’ll Love This Recipe
- Easy to Make: Ready in just 15 minutes with no cooking required.
- Bold and Flavorful: A perfect mix of spice, creaminess, and tangy zest.
- Customizable Heat: Adjust the jalapeños to control the spice level.
- Versatile: Use as a dip, dressing, or sauce for tacos, grilled meats, and more.
- Make-Ahead Friendly: Tastes even better after chilling for a few hours.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Fresh jalapeños (2, adjust for spice level)
- Fresh cilantro leaves (⅓ cup, packed)
- Good-quality mayonnaise (½ cup)
- Sour cream (½ cup)
- Buttermilk (½ cup)
- Salsa verde (tomatillo salsa, ⅓ cup)
- Garlic powder (½ teaspoon)
- Onion powder (¼ teaspoon)
- Salt (¼ teaspoon, plus more to taste)
- Freshly ground black pepper (to taste)
Directions
Step 1: Prepare the Jalapeños and Cilantro
- Finely mince the jalapeños in a blender or food processor.
- Add the cilantro and pulse until chopped.
Step 2: Blend the Ingredients
- Add the mayonnaise, sour cream, buttermilk, salsa verde, garlic powder, onion powder, salt, and black pepper.
- Blend until smooth and fully combined.
Step 3: Chill and Serve
- Transfer to an airtight container and refrigerate for at least 4 hours (or overnight) to allow flavors to meld.
- Serve chilled with tortilla chips, veggies, or as a dressing.
Servings and Timing
- Servings: 10 (Makes 2 cups)
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Extra Spicy: Leave the jalapeño seeds and membranes intact or add an extra jalapeño.
- Milder Version: Remove all seeds and membranes for a less spicy dip.
- Thicker Dip: Omit the buttermilk for a thicker, scoopable texture.
- Lime Twist: Add fresh lime juice for extra tang.
- Avocado Jalapeño Dip: Blend in ½ ripe avocado for a creamy, richer dip.
Storage
- Refrigeration: Store in an airtight container in the fridge for up to 4-5 days.
- Freezing: Not recommended, as the texture may separate upon thawing.
FAQs
How spicy is this dip?
It depends on your jalapeños. For mild dip, remove all seeds. For spicy dip, leave them in or add an extra jalapeño.
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works well as a substitute for a lighter version.
What can I serve with this dip?
Try it with tortilla chips, quesadillas, tacos, grilled chicken, or as a salad dressing.
How do I make this dip thicker?
Omit the buttermilk or add more mayonnaise for a thicker consistency.
Can I make this dip ahead of time?
Yes! It’s best when chilled for at least 4 hours, but overnight is even better.
Can I use store-bought ranch dressing instead of buttermilk?
You can, but it will alter the flavor. Buttermilk provides a fresher, tangier taste.
How do I make it dairy-free?
Use vegan mayonnaise and dairy-free sour cream. Substitute buttermilk with almond milk + 1 teaspoon lemon juice.
Can I use pickled jalapeños?
Fresh jalapeños give the best flavor, but pickled jalapeños can be used for a tangier version.
Why does my dip taste better the next day?
The flavors meld together over time, creating a more balanced and flavorful dip.
Can I drizzle this over tacos?
Absolutely! It works as a taco sauce, burger spread, or even a marinade.
Conclusion
This Creamy Jalapeño Dip is a quick, easy, and flavor-packed dip that’s perfect for any occasion. Whether you serve it as an appetizer, drizzle it over tacos, or use it as a dressing, this Chuy’s copycat recipe will be a hit. Try it today and enjoy the bold, creamy goodness!
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Creamy Jalapeño Dip
- Total Time: 4 hours 15 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
This Creamy Jalapeño Dip is a spicy, tangy, and creamy copycat recipe of the beloved dip from Chuy’s! Made with fresh jalapeños, cilantro, salsa verde, and buttermilk, this easy homemade dip is perfect for tortilla chips, tacos, or as a dressing.
Ingredients
- 2 fresh jalapeños (adjust spice level, see notes)
- 1/3 cup fresh cilantro leaves (packed)
- 1/2 cup mayonnaise (high-quality)
- 1/2 cup sour cream
- 1/2 cup buttermilk (see notes for a thicker dip)
- 1/3 cup salsa verde (tomatillo salsa)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt (or to taste)
- Freshly ground black pepper (to taste)
Instructions
Step 1: Blend the Jalapeños & Cilantro
- In a food processor or blender, pulse jalapeños until finely minced.
- Add cilantro and pulse again until chopped.
Step 2: Blend the Dip
- Add mayonnaise, sour cream, buttermilk, salsa verde, garlic powder, onion powder, salt, and black pepper.
- Blend until the mixture is smooth and creamy.
Step 3: Chill & Serve
- Cover and refrigerate for at least 4 hours (ideally 8 hours or overnight) to allow flavors to meld.
- Serve chilled with tortilla chips, tacos, or as a salad dressing.
Notes
- Adjusting Spice Level:
- Mild: Remove seeds and membranes from both jalapeños.
- Medium: Keep seeds/membranes in one jalapeño and remove from the other.
- Spicy: Keep all seeds and membranes intact, or add an extra jalapeño.
- For a thicker dip, omit the buttermilk or reduce the amount.
- Storage: Keeps in the fridge for 4-5 days in an airtight container.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Category: Appetizer, Dip
- Method: Blending
- Cuisine: Mexican
