Name: Chuy’s Creamy Jalapeño Dip
Prep time: 10 min
Total time: 10 min
Cuisine: Tex-Mex
Ingredients: 1 cup mayonnaise; 1/2 cup sour cream; 1/2 cup buttermilk (more for thinner consistency); 1 (1 oz) packet ranch dressing mix; 2–3 jalapeños, chopped (remove seeds for less heat); 1/2 cup fresh cilantro leaves; 2 cloves garlic; 1 tablespoon fresh lime juice; Salt to taste

A zesty, tangy, and addictively creamy dip that blends bold flavors like fresh jalapeños, ranch seasoning, cilantro, and lime. This homemade take on Chuy’s Tex-Mex classic is incredibly easy to make and tastes just like the restaurant version—if not better. Whether I’m scooping it up with chips or drizzling it over tacos and burritos, it always disappears fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk (more for thinner consistency)

1 (1 oz) packet ranch dressing mix

2–3 jalapeños, chopped (remove seeds for less heat)

1/2 cup fresh cilantro leaves

2 cloves garlic

1 tablespoon fresh lime juice

Salt to taste

Directions

I add mayonnaise, sour cream, buttermilk, and the ranch dressing mix into a blender or food processor.

Then I toss in the chopped jalapeños (seeds removed if I want less heat), cilantro, garlic, and lime juice.

I blend everything until it’s smooth and creamy, scraping down the sides if needed.

I taste it and adjust the salt or lime juice depending on how tangy or salty I want it.

I chill the dip for at least an hour to let the flavors come together before serving.

I love serving this with tortilla chips, but it’s also amazing on tacos, burritos, nachos, or even as a salad dressing.

Servings and timing

This recipe makes about 10 servings, with each serving around 2 tablespoons.

Prep time: 10 minutes

Chill time: 1 hour (optional but recommended)

Total time: 10 minutes (plus chilling)

Calories: Approximately 120 kcal per serving

Variations

I sometimes use Greek yogurt instead of sour cream for a tangier, lighter version.

For more heat, I keep the seeds in the jalapeños or add a splash of hot sauce.

When I want a thicker dip for spreading on sandwiches, I reduce the buttermilk slightly.

I’ve also swapped out the cilantro for parsley when I need a more neutral herb flavor.

A few slices of avocado blended in makes this even creamier and adds a subtle twist.

Storage/Reheating

I store the dip in an airtight container in the fridge for up to 5 days. It actually tastes even better the next day. I give it a good stir before serving. This dip isn’t suitable for freezing because the dairy can separate and change texture when thawed. No reheating is necessary—it’s best served cold or at room temperature.

FAQs

How spicy is this dip?

It depends on how many jalapeños I use and whether I remove the seeds. Removing the seeds gives a milder flavor, while keeping them makes it noticeably spicier.

Can I make this dip ahead of time?

Yes, I often make it a day in advance. It tastes better after chilling for a few hours or overnight because the flavors get more intense.

Can I use dried cilantro instead of fresh?

Fresh cilantro is best for flavor and texture, but in a pinch, I’ve used about 1 tablespoon of dried cilantro. It works, though the taste is less vibrant.

What can I serve with this dip?

I serve it with tortilla chips, of course, but it’s also great on tacos, nachos, quesadillas, grilled veggies, or even as a sandwich spread.

Can I make this dairy-free?

Yes, I’ve made dairy-free versions using vegan mayo, sour cream, and plant-based milk instead of buttermilk. The texture changes slightly, but the flavor still shines.

Conclusion

Chuy’s Creamy Jalapeño Dip is one of those recipes I keep coming back to. It’s quick, flavorful, and perfect for parties or casual weeknight dinners. Once I started making it at home, it instantly became a staple in my kitchen. Whether I’m dipping, drizzling, or spreading, it adds the perfect creamy kick to whatever I’m eating.

📖 Recipe: