Chuys Creamy Jalapeno Dip
This Chuys Creamy Jalapeno Dip is a zesty Tex-Mex delight! Creamy, spicy, and quick to make, it’s perfect for parties or snacking anytime.
Equipment
- Mixing Bowl
- Whisk or Spoon
- Measuring cups and spoons
- Chopping board and knife
Ingredients
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon cilantro leaves finely chopped
- 5 tablespoons dry ranch dressing mix
- 2 tablespoons tomatillo salsa such as La Costena Green Salsa
- 1/2 cup pickled jalapeño peppers chopped
- 2 tablespoons fresh lime juice
Instructions
Method: Chuys Creamy Jalapeno Dip
- Start by gathering all your ingredients. Chop the cilantro and jalapeños as needed, ensuring everything is ready for mixing.
- In a medium mixing bowl, add 1 cup of sour cream and 1 cup of mayonnaise. Use a whisk to mix them together until smooth and creamy.
- Mix in 5 tablespoons of dry ranch dressing mix and 2 tablespoons of tomatillo salsa. Stir until everything is well combined.
- Add in the chopped pickled jalapeño peppers and 2 tablespoons of fresh lime juice. This will add a delightful zing to your dip. Mix thoroughly.
- Fold in 1 tablespoon of finely chopped cilantro leaves. This not only adds flavor but also gives your dip a fresh look.
- For the best flavor, cover the dip and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve with tortilla chips, vegetable sticks, or your favorite snacks!
Notes
- Refrigerate the dip for at least 30 minutes to enhance flavors before serving.
- Use pickled jalapeños for authentic flavor; fresh jalapeños will change the taste.
- Substitute sour cream with Greek yogurt for a tangier, creamy dip.
- Store leftovers in an airtight container in the fridge for 3 to 5 days and stir before serving.
- Adjust the amount of jalapeños to control the spice level.