Creamy Jalapeño Cilantro Dip (Chuy’s Copycat)
Make the famous Chuy’s Creamy Jalapeño Cilantro Dip at home! This zesty, tangy dip features fresh jalapeños, cilantro, lime, and sour cream—perfect for tortilla chips, tacos, and more.
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Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •1 cup mayonnaise (preferably full-fat)
- •1/2 cup sour cream
- •1/2 cup buttermilk
- •2 medium jalapeños, seeded and roughly chopped
- •1 cup fresh cilantro leaves (packed, stems removed)
- •1 packet (1 oz) dry ranch seasoning mix
- •2 tablespoons fresh lime juice
- •1 large garlic clove
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Add mayonnaise, sour cream, and buttermilk to a high-speed blender or food processor.
- 2
Add the chopped jalapeños, cilantro leaves, ranch seasoning mix, lime juice, garlic, salt, and black pepper.
- 3
Blend on high until completely smooth and creamy, scraping down the sides as needed.
- 4
Taste and adjust lime juice or salt to your liking.
- 5
Transfer the dip to a bowl or jar and cover tightly.
- 6
Refrigerate for at least 1 hour before serving to allow flavors to meld and the dip to thicken.
- 7
Stir before serving and garnish with extra cilantro or sliced jalapeño, if desired.
Tips & Variations
Pro Tips
- • For extra smooth dip, use a high-speed blender and blend for at least 1 minute.
- • If you prefer a milder dip, remove all jalapeño seeds and membranes before blending.
- • Let the dip chill for several hours or overnight for the most developed flavor.
- • Fresh lime juice is key—avoid bottled for best brightness.
- • Use full-fat mayo and sour cream for the creamiest, richest result.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Add 1 ripe avocado for a Creamy Avocado Jalapeño Cilantro Dip.
- • Swap the buttermilk for Greek yogurt for a tangier, thicker version.
- • Blend in 1/2 teaspoon ground cumin or a handful of fresh chives for extra depth.
Frequently Asked Questions
Can I make this dip ahead of time?
Absolutely! In fact, chilling the dip for several hours (or overnight) allows the flavors to meld and develop even more.
How spicy is this dip?
With seeded jalapeños, it’s mild to medium. For extra heat, leave some seeds in or add another jalapeño.
Is there a dairy-free version?
Yes—use plant-based mayo, dairy-free sour cream, and unsweetened non-dairy milk (with a squeeze of lemon) in place of buttermilk.
How long does this dip last in the fridge?
Stored in an airtight container, it will keep for up to 5 days.
What can I serve this with?
It’s perfect with chips, tacos, quesadillas, grilled chicken, veggies, or even as a salad dressing.
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