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/
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
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.