Chuy’s Texmex Creamy Jalapeno Dip
1 pack Hidden Valley Ranch
1/3 cup buttermilk
1/3 cup of sour cream
2/3 cup mayo
1 1/2 tablespoons jalapeno juice
1/2 cup fresh cilantro (or 5 tablespoons of freeze dried cilantro)
1/2 cup tomatillo salsa (aka salsa verde)
1/2 cup strained jalapenos (let sit on a paper towel for a few minutes)
- In a blender or small food processor, add the HVR, buttermilk, sour cream, mayo, and jalapeno juice.
- Blend the mixture for 30-60 seconds until well combined. 3.
- Add cilantro, tomatillo salsa, and jalapenos. Pulse your blender about 5 times for 3 seconds each for chunky, 10 times for 3 seconds each for less chunky.
The addition of sour cream adds a creamy element to the dip. It will also make the dip stick to your chip, so you get more creamy goodness with every bite.
Don’t use fresh jalapenos… Grab a can/jar of jalapenos from the condiments isle. Don’t use light mayo, you need the fat for texture. Make the dip 24 hours in advance! The flavors will intensify and honestly, I found this recipe to more flavorful than Chuy’s.