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Monday, February 6, 2012

Chuy's® Creamy Jalapeño Dip


Chuy's is relatively new to our area. It's been around for... a year or so? And it's still the busiest place in town. Unless you eat dinner at 4:30, don't expect to be seated within the half hour on a Friday or Saturday night.

Needless to say, Chuy's' is delicious. But the absolute best thing about it is their Creamy Jalapeño Dip. It's a mix of ranch, jalapeños, and straight-up goodness. I don't like ranch or jalapeños, but somehow this dip has become my new favorite.

Just one problem. They don't sell it. You have to get your fix by scraping the tidbits out of the bowl at the restaurant. This just wouldn't do.

So I made some. And it tastes exactly like it. Maybe even better. Be forewarned, though, this recipe makes quite a bit, almost two quarts. You can cut it in half to make a more "reasonable" amount, if you want. Or just refrigerate it and save it for a tasty snack later. It should last for at least a week.

Chuy's® Creamy Jalapeño Dip
Adapted from: http://heritageschoolhouse.blogspot.com/
Ingredients
1 cup mayonaise
3 cups sour cream
1 cup buttermilk
1 cup tomatilla salsa
1 small handful cilantro
3 packets ranch dressing mix
2/3 cups pickled jalapeños

Directions
1. Combine all ingredients in a large blender or food processor.
2. Process until smooth.
3. Refrigerate for at least half and hour and serve with tortilla chips.

This dip can continue to be refrigerated, covered, for about a week.


13 comments:

  1. OH MY GOSH!!! I found this on Pinterest and you just saved my life! I just moved to North Carolina from Austin, TX one month ago and I have been CRAVING this since the minute I pulled out of town (except for the 10 days over Christmas when I devoured it every time I could).

    I just made Southwest Egg Rolls... another Pinterest recipe that I love but is only GREAT served with Creamy Jalapeno. So I scoured my non-Mexican-food-friendly grocery store for variations of all the ingredients and crossed my fingers and waited 30 minutes to try. AHHHHH!!!! THANK YOU! I will be posting about this absolutely everywhere.

    XOXO
    Liz

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  2. P.S. I also really love that you didn't use a QUART of Mayo like I've seen on some other recipes. That freaked me out. Sour Cream sounds much more friendly. :)

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  3. I work at Chuys, and we do sell it. 8 oz, 16 oz, or 32 oz.

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  4. This sounds yummy, but I have never eaten the dip before...do you heat it or serve it cold?

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  5. Looks very easy to make 1/3 recipe as my wife is not a pepper eater.. Never tried it, but surely will soon.. Thanks...

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  6. My niece brings this from Austin to us on holidays - we are in East Texas. Thanks for the recipe so I can now make it myself. p.s. I followed your blog and would love a follow back at http://mimilovesall8.blogspot.com
    Annette

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  7. This was easy to make but seemed watery...is this supposed to be the case? I was thinking of reducing the amount of buttermilk next time. I did half the recipe and followed half of every ingredient exactly. Nice flavor, just a bit too watery for my taste so if there are suggestions without sacrificing flavor, it would be appreciated!

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    1. Keely, I had the exact same experience. I made the first batch (a half batch) and it was reallllllly thin. Delicious, but thin. While I made a mess while using it as a chip dip, my partner used it as a salad dressing & it worked much better that way.

      Since I rarely have pickled jalapenos in the fridge (I usually hate jalapenos, so trying this was a big step for me--and worth it!), I figured I'd make a second batch to omit the buttermilk & instead use Buttermilk Ranch packets. The flavor was only slightly different (hardly even noticeable), but it did make it slightly thicker. However, it is still waaaaay thinner than I would normally want for a dip.

      The only other thing I can think to do is to drain the tomatillo salsa so that I'm getting the flavor & vegetable pieces, but not the liquid. Otherwise, I can't figure out how to cut liquid in order to make this as anything but a VERY delicious salad dressing.

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    2. Chuy's Jalapeno dip has the consistency of a salsa (and is served along side regular salsa). It's not like the usual sour cream dips used with potato chips.

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  8. @Porky, the dip is not hot. I don't like hot and spicy stuff (I'm surprised they haven't taken my Native Texan card away!) but this stuff is so good I could almost drink it!! And if you live anywhere near a Chuy's they do sell it.

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  9. @ Keely - yes, it is a fairly thin dip.

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  10. @Kim - the dip in the restaurants is usually cold, cool or close to room temperature. Due to the milk products in it, I don't recommend heating it.

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  11. Do you have a recipe for their boom boom sauce?

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