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
Scale
- 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
