Jalapeno Ranch Dip
If you’ve ever experienced Chuy’s Tex Mex, you know how dangerously addictive their Jalapeno Ranch dip is. We cannot get enough of it, and knew we had to be able to make it at home.
After lots of experimentation – we have discovered the secret ingredient. ~~Pickled jalapenos!~~ We have tried this recipe with raw and roasted jalapenos in the past, and while delicious, they just weren’t quite the same.
Note – this isn’t Chuy’s actual recipe, merely my copycat of it that we have found to be equally delicious.
Equipment I use:
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Jalapeno Ranch Dip
Equipment
- blender
Ingredients
- ½ cup sour cream
- ½ cup mayonnaise
- 2½ Tbsp dry Ranch Dressing Mix
- ⅓ cup pickled jalapeno peppers more or less to taste
- ¼ cup fresh cilantro chopped and loosely packed
- 1 Tbsp lime juice adjust to taste
Instructions
- Add sour cream, mayonnaise, ranch dressing mix, pickled jalapeno peppers, and cilantro to a blender or food processor. Pulse several times until smooth.
- At this point you should taste the dip, as depending on your peppers (or if you added extra) the dip may already have a pleasant level of acidity. Add ½-1 Tbsp lime juice to taste and pulse a few more times.
- Serve with chips, tacos, salad, etc. Refrigerate for up to 1 week.
