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chuy's jalapeno dip
MaraLila

Chuy's Jalapeño Dip

This copycat Chuy's Jalapeño Dip is the creamy, tangy, spicy green dip you have been dreaming about since your last restaurant visit. Made with fresh jalapeños, tomatillos, sour cream, mayonnaise, and a secret weapon — dry buttermilk ranch mix — it comes together in just 10 minutes and tastes exactly like the real thing. Perfect for tortilla chips, tacos, burgers, and everything in between.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Appetizer, Condiment, Dip, Snack
Cuisine: American, Mexican, Tex-Mex
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium fresh jalapeños, stems removed (seeds in for heat, seeds out for mild)
  • 3 medium tomatillos, husked, rinsed, and quartered
  • 1 cup full-fat sour cream
  • 1 cup real mayonnaise (not light or reduced-fat)
  • 1 oz dry buttermilk ranch dressing mix (1 packet, such as Hidden Valley Original)
  • 3 garlic cloves, peeled
  • 0.5 cup fresh cilantro, loosely packed (stems included)
  • 2 tbsp fresh lime juice (about 1 large lime)
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp kosher salt, plus more to taste
  • 2 tbsp buttermilk or whole milk, to adjust consistency (up to 4 tbsp)
  • 1 small avocado (optional, for extra creaminess)
  • 1 tbsp pickled jalapeño brine (optional, for extra tang)

Equipment

  • Blender or Food Processor A high-powered blender gives the smoothest result.
  • Baking Sheet with Foil For optional broiling of jalapeños and tomatillos.
  • Airtight Container or Serving Bowl For chilling and storing the dip.
  • Citrus Juicer For squeezing fresh lime juice easily.

Method
 

  1. Remove stems from jalapeños. For a milder dip, slice lengthwise and scrape out the seeds and white membrane. Husk the tomatillos, rinse well under warm water to remove any stickiness, and quarter them.
  2. Optional but recommended: Place jalapeños and tomatillos on a foil-lined baking sheet. Broil on high for 4–5 minutes, flipping once, until slightly charred and blistered. This adds smoky depth and mellows the raw sharpness. Allow to cool for 5 minutes before blending.
  3. Add the jalapeños, tomatillos, garlic cloves, fresh cilantro, and lime juice to a blender or food processor. Blend on high for 30–45 seconds until completely smooth and vibrant green. Scrape down the sides as needed.
  4. Add the sour cream, mayonnaise, and dry ranch dressing mix to the blender. Pulse several times, then blend on medium until fully incorporated and silky smooth. Add garlic powder, onion powder, and salt. If using, add the avocado now. Taste and adjust — more lime for tang, more jalapeño for heat.
  5. The dip should be thick but pourable. If too thick, add buttermilk or whole milk one tablespoon at a time, blending between each addition, until you reach your desired consistency. Do not add too much at once — it is easy to over-thin.
  6. Transfer the dip to a serving bowl or airtight container. Cover and refrigerate for at least 30 minutes before serving. For best flavor, chill overnight. Serve cold with thick tortilla chips, warm flour tortillas, or use as a sauce over tacos, burgers, and more.

Notes

Pro Tips: Use full-fat sour cream and real mayonnaise — low-fat versions make the dip watery and less flavorful. The dry ranch dressing packet is non-negotiable; do not substitute liquid ranch. For best results, make the dip the night before — 24 hours of resting time in the fridge dramatically deepens the flavor. If you want extra smokiness, broil the jalapeños and tomatillos for 4–5 minutes before blending. Add buttermilk one tablespoon at a time to avoid over-thinning. Taste before chilling — flavors mute slightly when cold, so season a touch more aggressively than you think you need to.