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Chuy’s Creamy Jalapeno Dip will make you feel like you’re at the restaurant! This bold and flavorful dip has a few simple ingredients, and I’ve included a couple of easy swaps to lighten it up. This dip gets even better as it rests, and you’ll want to drizzle, dip and dunk it with everything
This post and recipe card were updated May 21, 2019
I rarely ate Mexican food growing up, so it was serious culture shock when I moved to Oklahoma and my friends wanted to eat out at Mexican restaurants all the time.
I learned to love the cuisine pretty quickly, and have incorporated quite a few recipes into my blog.
My friend Mary introduced me to Chuy’s Tex-Mex restaurant a couple of years ago, and it immediately jumped into my Top 10. Chuy’s has 10 signature sauces they make daily in small batches, and my hands-down favorite is Creamy Jalapeno.
It’s sort of listed on the menu–they tell you to ask about it–but everyone who’s been there knows about it. And that, of course, means lots of copycat recipes online. So I decided to join in the fun, with Chuy’s Creamy Jalapeno Dip
WHY THIS RECIPE WORKS
- It’s easy to make and incredibly flavorful
- It will last in the fridge for about a week
- You can dip/dunk/drizzle it on everything
When I knock a recipe out of the park, I dance around my kitchen. I did a serious dance after one bite of this Chuy’s Creamy Jalapeno Dip!
INGREDIENTS FOR CHUY’S CREAMY JALAPENO DIP
Let’s be honest…Chuy’s Creamy Jalapeno Dip probably won’t win any healthy awards. But you know that, especially when you accept a 2nd helping of chips and dip. However, I made a few adjustments to lighten it up a little.
Mayonnaise – I use two different types. Avocado Oil Mayo is light, creamy, and has great flavor. Duke’s Real Mayonniase is my newest favorite find, and I love the creamy texture and rich flavor.
DO NOT use imitation mayo, as it totally changes the flavor
Light sour cream – tastes the same as regular, with half the calories
Buttermilk – adds a little bit of tang, and creates a nice, creamy consistency
Canned Chiles – I found both chopped and diced chiles in the Hispanic foods section of the grocery store. Either one is fine, and your real choice is mild, medium or hot
Ranch – I almost never buy ranch dressing, but I do keep Ranch Dip Mix in the pantry. The mix adds just the right flavors to the Chuy’s Creamy Jalapeno Dip. I have not tried to make the dip with ranch dressing, but have heard other people say that the consistency isn’t the same
Fresh jalapenos, garlic, and cilantro. The major jalapeno heat comes from the ribs and seeds, so make sure to remove them
5 MINUTES TO DELICIOUS CHUY’S CREAMY JALAPENO DIP
That’s right, it takes 5 minutes to make Chuy’s Creamy Jalapeno Dip. And it’s so incredibly simple
Start with fresh jalapenos, garlic, and cilantro. Remove seeds and ribs from jalapenos. Coarsely chop the garlic. Remove and discard cilantro stems
Combine all ingredients in a food processor
Process until smooth
Allow the dip to rest in the fridge for 30 minutes before serving! I know you want to dive right in, but trust me on this. The dip is better after a few hours, or even overnight, but I can never wait that long.
FREQUENTLY ASKED QUESTIONS
How far ahead should I make the dip? You can make it the day before you need it, but I usually make it up to 4 hours before serving
How long will leftovers last? Up to one week, stored in an airtight container in the fridge
Can I use almond or soy milk? You can, but the consistency is significantly thinner. If you use one of these options, make sure to use unflavored.
Do I have to use two different mayonnaises? Absolutely not! I swap in Avocado Oil Mayo to help lighten up the dip. But you could easily go one or the other
WHAT TO SERVE WITH CHUY’S CREAMY JALAPENO DIP
- Baked Tortilla Chips
- Crispy Chicken Fajita Wrap
- Baked Spicy Honey Chicken Wings
- Steak Fajita Quesadillas
- Baked Green Bean Fries
MORE DELICIOUS CONDIMENTS
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Chuy's Creamy Jalapeno Dip
Chuy's Creamy Jalapeno Dip will make you feel like you're at the restaurant! This bold and flavorful dip has a few simple ingredients, and I've included a couple of easy swaps to lighten it up. This dip gets even better as it rests, and you'll want to drizzle, dip and dunk it with everything
Ingredients
- 1/2 cup real mayonnaise (do NOT use imitation!)
- 1/2 cup avocado oil mayo
- 1/3 cup buttermilk
- 1/3 cup light sour cream
- 1 can (4 oz) chopped chiles (mild or hot)
- 2 large jalapenos, seeded, ribs removed, coarsley chopped
- 1/3 cup fresh cilantro, chopped
- 1oz packet dry ranch dip mix
- 3 cloves garlic, coarsley chopped
Instructions
- Add all ingredients to a food processor, and pulse until smooth
- Allow dip to rest for at least 30 minutes before serving
Notes
I use a combination of avocado oil mayonnaise and real mayonnaise.
Do NOT use imitation mayo, as it completely changes the flavor of the dip.
The serious heat of jalapenos comes from the ribs and seeds. So make sure to remove both prior to chopping. Also, wash your hands thoroughly as soon as you are done!
If you have access to fresh chiles you can certainly use those. I can never find them in my grocery, so I use canned
FREQUENTLY ASKED QUESTIONS
How far ahead should I make the dip? You can make it the day before you need it, but I usually make it up to 4 hours before serving
How long will leftovers last? Up to one week, stored in an airtight container in the fridge
Can I use almond or soy milk? You can, but the consistency is significantly thinner. If you use one of these options, make sure to use unflavored.
Do I have to use two different mayonnaises? Absolutely not! I swap in Avocado Oil Mayo to help lighten up the dip. But you could easily go one or the other
Can I use ranch dressing instead of ranch dip mix? I have not tried this, but have heard other people say that the consistency of the finished product isn't the same.
Nutrition Information:
Yield: 16 Serving Size: 2ozAmount Per Serving: Calories: 142Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 81mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
Behlen Wall
Monday 26th of December 2022
My eyes were bigger than my stomach and I made 2 servings of this. Can I freeze some of it?
Barb
Monday 5th of December 2022
I lived in Houston for many years and when we went there this was the first thing I ordered. On the way out I used to order a pint of it to take home too. Glad I found this recipe as I’m living up north now and no Chuy’s around here.
Lisa
Monday 24th of October 2022
I made this recipe two days ago & it's already gone!
Omitted cilantro, because I don't like it. We tried on salad & it was okay. But we *really* like it with tortilla chips. Daughter's boyfriend consumed most of it. I made sure to share a link to the recipe with his mom.
Thanks for the easy, super yummy recipe!
Joni Roussel
Monday 17th of October 2022
Hi there! Can’t wait to make this! Should I drain the green chilies? TIA!
Lisa
Tuesday 19th of April 2022
Thank you for an awesome recipe. I made it two days ago and it was absolutely delicious. I did add a little dill. definitely will make this again!!