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Move over salsa, queso, and guac. Creamy Jalapeno is all you are ever going to need with your chips and margs. This stuff is SO addictively good, get ready to be uncomfortably full from the shameful amount of creamy jalapeno and chips you’ll consume – no joke! This is the BEST Chuy’s Creamy Jalapeno copycat recipe and it is one to keep in your recipe arsenal.
What is Chuy’s Creamy Jalapeno?
This creamy dip is speckled with pureed tangy and spicy pickled jalapenos, cilantro and lime juice in a buttermilk ranch base. This is extraordinarily popular and made famous by Chuy’s Tex Mex restaurant from Texas. The spice is low-medium. I don’t find pickled jalapenos to be too terribly hot. Plus, the creaminess from the mayo, buttermilk, and sour cream offset the heat quite a bit.
Chuy’s Creamy Jalapeno starts with a delicious ranch dressing base. I’ve tried this recipe using my delicious homemade ranch, but in all honesty, it tasted less like the Chuy’s version. The powdered Hidden Ranch seasoning packet is the closest I can find to tasting exactly like Chuy’s!
How to Make The BEST Chuy’s Creamy Jalapeno Copycat Recipe?
I start with a 1:1 ratio of mayo and sour cream. Don’t skimp on brands here, Daisy or similar quality sour cream and Duke’s or Hellman/Best Foods mayo really make a difference here. Then I flavored the ranch with fresh jalapeños and fresh cilantro, that I puree in a food processor or blender. Add some fresh buttermilk and fresh lime juice and you have BETTER than Chuy’s Creamy Jalapeno dip!
There is speculation that Chuy’s uses tomatillo’s in this creamy jalapeno dip but that’s actually not the case. After a bit of research with the help of some awesome staff at my local Chuy’s, they gave me the scoop on this phenomenal sauce and it’s true to my recipe below!
Let The Creamy Jalapeno Chill First!
Although it will still be delicious immediately…
Allowing this dip time to chill in the fridge – at least 4 hours – will give the flavors time to blend and intensify.
As for the flavor, I always recommend tasting it just before serving in order to adjust the salt, pepper, and lime, if necessary.
Looking for other delish copycat recipes?
Olive Garden Chicken Alfredo Pizza Fritta Copycat Recipe
Better Than Olive Garden Chicken Scampi
Crispy Honey Chicken PF Changs Copycat Recipe
McDonald’s Chicken McGriddle Copycat Recipe
KFC Chicken Littles Copycat Recipe
Popeye’s Famous Chicken Sandwich Recipe
CPK Cauliflower Buffalo Bites Copycat Recipe
Cheesecake Factory Southern Fried Chicken Sliders Copycat Recipe
I look forward to your questions and feedback. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments!
The BEST Chuy's Creamy Jalapeno Copycat Recipe
Ingredients
- 3/4 cup cilantro leaves, large stems removed
- 1/2 cup pickled Jalapenos
- 2 tablespoons juice from pickled Jalapenos
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 heaping tablespoon dry ranch seasoning Hidden Valley or similar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon lime juice (fresh)
- 1/4 cup buttermilk optional
Instructions
- In a food processor (or blender works too), purée cilantro leaves with the pickled jalapenos and 2 tbsp of their juice. Purée until as minced as possible, scraping down the sides a few times.
- Put the mayo and sour cream in a mixing bowl. Add the ranch seasoning, garlic powder, and salt. Mix well to combine.
- Pour cilantro mixture directly into the sour cream mixture. Stir to combine. Add lime juice, then a little buttermilk if needed to thin it out, a splash at a time until you reach desired consistency.
- Store in a mason jar, condiment bottle, or a bowl tightly sealed. Refrigerate up to five days. Best served chilled so they flavors have time to meld together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Garlic Creamy Steak Bites/ Mashed Potatoes. OUT STANDING😋 Easy to do, Was like eating out at a 5 star restaurant. Well done, mmmmmm!!!
Haven’t lived in TX in a decade but as soon as I saw this recipe I knew I had to make it – I still miss Chuy’s jalapeño ranch and queso!
Recipe was easy and fabulous, and I got tons of compliments on it. I blended the cilantro and jalapeños with the buttermilk since the blender needed more liquid, and added an extra probably 1/4 cup of buttermilk at the very end to thin out.
Tastes amazing! I had to make a few tweaks to work with what I had, but I miss Chuys so much this healed my heart.
As a Texas native & one who goes to Chuy’s pretty much JUST for the jalapeño ranch dip, I was skeptical whether or not this would measure up. I’m happy to say I was pleasantly surprised! The kids & I agree that this tastes just like the original.
Love this recipe. Only go to Chuy’s for this dip.
Have you created the Taziki’s steak sauce you get when ordering the steak feast? It is to die for.
So good!! Only thing- mine was veryyyy spicy when following the recipe. Next time- I will sub those 2 TBLS of the jalapeño juice for either just water, or buttermilk. Did not need the extra kick
Oh, Mallory — you CRUSHED this one!!! So excited to try it yesterday, then was able to do a side-by-side comparison with Chuy’s sauce that was in the fridge – EXACT taste! Thank you so much. To return the favor: my husband has figured out how to recreate the Steak Fajitas at Chuy’s (it is a recipe from a native Mexican friend). The bonus is it is super-simple yet so delicious. Take a ripe papaya, cut it in half lengthways, scoop out the black seeds (and discard), cut away the rind, and whiz up the papaya flesh in a blender. Use cheap flank steak or any other tough cut of beef. 30 minutes before grilling, submerge the beef in the puréed papaya to tenderize and flavor the meat – don’t marinate longer than 30 minutes or the meat will turn to mush. Use tongs to allow excess papaya to drip off beef, then place on hot grill (still coated with papaya) and season top side with fajita seasoning. Cook, then flip over and season remaining side and finish cooking. Ole!