Inside: Make Chuy’s Tex Mex famous creamy jalapeno ranch dip at home with this easy copycat recipe. With just a few simple ingredients, you can recreate its addictive flavor of tangy ranch and spicy jalapenos for Cinco de Mayo, Taco Tuesday, or any of your favorite Mexican meals! ➡
I live in the land of the best Tex-Mex food you’ll find anywhere. So when I say this is my favorite dip at any Mexican restaurant in the Lone Star State, that’s some high praise.
What makes this one stand out in the sea of salsa? Well, we Texans love us some ranch on pretty much anything. So when you combine the creamy tang of buttermilk ranch flavor and the perfect little kick of heat, this spicy dip is utterly addictive.
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What is Chuy’s Jalapeno Ranch?
If you’re not familiar with Chuy’s Tex-Mex Restaurant, it started in Austin, Texas in 1982 and became a cult favorite with its affordable Mexican fare and its funky vibe Austin decor. (Our local Chuy’s will hang a framed photo of your dog in the bar, so I always see my sweet fur baby whenever I’m there).
They’ve spread the fun and food into other parts of the country now, but if you don’t have one of their restaurants near you, you don’t have to miss out on this delicious dip!
Chuy’s famous creamy jalapeno sauce is a blend of sour cream, ranch seasonings, fresh herbs, cilantro, and spice. And it’s heavenly scooped up on salty tortilla chips or drizzled over a taco salad.😋
Step-by-step guide to making Chuy’s creamy jalapeno ranch dip.
Ingredients:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons dry ranch dressing seasoning mix
- 2 roasted and chopped jalapeño peppers (or a small can of green chiles, pickled jalapenos, or two husked and chopped tomatillos)
- 1/4 cup buttermilk*
- 2 tablespoons fresh cilantro leaves, chopped
- 2 cloves fresh garlic, minced
- 1 tablespoon fresh lime juice (juice of 1/2 lime)
How to make Chuy’s jalapeno ranch dip.
Out of all the copycat versions out there this one definitely passes for the real deal. I think roasting the fresh jalapenos is what makes this the best copycat recipe I’ve seen. This step adds not only the heat, but the perfect flavor. Plus roasting mellows out a tiny bit of the spice.
1. Roast the fresh jalapeños. Halve the jalapenos and remove the membranes and seeds. Lay them face down on a foil-lined baking sheet and place them in the oven about 3-6 inches from the broiler. Broil for 3-4 minutes until the skin starts to blister and char. Remove from the oven and roughly chop before adding to the other ingredients.
2. Combine all the ingredients. Place all the ingredients into the bowl of a food processor: sour cream, mayonnaise, ranch dressing powder seasoning, buttermilk, chopped jalapenos, chopped cilantro, minced garlic, and lime juice.
This recipe calls for two jalapenos. Use your best judgment based on whether you like spicy food and how large the jalapenos are. You may want to start with 1 1/2 of the peppers. You can always add more, but you can’t go back and take it out!
3. Pulse and process until smooth and thoroughly combined.
- Check the consistency and add more buttermilk if needed. The real jalapeno ranch at Chuy’s is on the thin side and has the consistency of homemade ranch dressing. But if you’d like a thicker dip, simply lower the amount of buttermilk.
- Do a taste test and add more ranch seasoning for flavor or jalapenos for spice if needed. Just remember, the dip will increase a small amount in spice and flavor as it sits.
4. Refrigerate for at least an hour to allow the flavors to meld and intensify. I like it even better the next day after it’s gotten really happy!
If you need to make the dip at the last minute and don’t have time to chill it, simply season it according to how it tastes right then, and don’t worry about the seasoning and spice level that it may have later.
Tips and options for Chuy’s creamy jalapeno dip.
- *If you don’t have buttermilk, substitute regular milk or half and half. You’ll lose only a bit of the slight tangy creaminess the buttermilk brings.
- Other copycat recipes use different ways to bring the spice. Substitute the fresh jalapeno peppers with a small can of diced green chiles or pickled jalapenos for a milder and predictable heat level. Or experiment and add them to this existing recipe. Add a couple of husked tomatillos for even more flavor.
- For best creamy results, skip the light sour cream in favor of full fat.
- And use real mayonnaise (Duke’s is always a good choice).
Storage and leftovers.
This dip can be stored in an airtight container in the refrigerator for up to 5-7 days. I don’t recommend freezing it, which would change the texture.
What to serve with jalapeno ranch dip.
This dip is delicious on crispy tortilla chips and raw veggies but is also tasty as:
- a salad dressing
- a topping on your favorite Mexican dishes
- a dipping sauce for chicken tenders
For more easy and delicious Mexican-themed recipes, see my recipes for Creamy Jalapeno Corn Casserole and Quick + Easy Taco Soup [Dump & Go]. And finish it off with some sweet and creamy Sopapilla Cheesecake Bars.
Just in case you’ve never tasted this amazing, flavorful dip, I’ll warn you that it’s addicting, so make sure you have plenty of tortilla chips on hand.
If you love copycat recipes, also check out this Starbucks Lemon Loaf Copycat Recipe.
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Printable Recipe:
Chuy’s Creamy Jalapeno Ranch Dip Copycat Recipe
Make Chuy's Tex Mex famous creamy jalapeno ranch dip at home with this easy copycat recipe. With just a few simple ingredients, you can recreate its addictive flavor of tangy ranch and spicy jalapenos for Cinco de Mayo, Taco Tuesday, or any of your favorite Mexican meals!
Ingredients
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons dry ranch dressing mix
- 2 roasted and chopped jalapeño peppers or a small can of green chiles, pickled jalapenos, or some chopped tomatillos
- 1/4 cup buttermilk*
- 2 tablespoons fresh cilantro leaves chopped
- 2 cloves fresh garlic minced
- 1 tablespoon fresh lime juice juice of 1/2 lime
Instructions
- Roast the fresh jalapeños. Halve the jalapenos and remove the membranes and seeds. Lay them face down on a foil-lined baking sheet and place them in the oven about 3-6 inches from the broiler. Broil for 3-4 minutes until the skin starts to blister and char. Remove from the oven and roughly chop before adding to the other ingredients.
- Combine the ingredients. Place all the ingredients into the bowl of a food processor – the sour cream, mayonnaise, ranch dressing powder seasoning, buttermilk, chopped jalapenos, chopped cilantro, minced garlic, and lime juice.
- Pulse and process until smooth and thoroughly combined.
- Check the consistency and add more buttermilk if needed.
- Do a taste test and add more ranch seasoning for flavor or jalapenos for spice if needed. Just remember, the dip will increase in spice and flavor a little as it sits.
- Refrigerate for at least an hour to allow the flavors to meld and intensify.
Notes
This recipe calls for two jalapenos. Use your best judgment based on whether you like spicy food and how large the jalapenos are. You may want to start with 1 1/2 of the jalapenos. You can always add more but you can’t go back and take it out!
The real jalapeno ranch at Chuy’s is the consistency of thin ranch dressing. But if you’d like a thicker dip, simply lower the amount of buttermilk.
I love this at the restaurant, but I never thought about making it myself. Thanks for the recipe!
I was surprised how easy it was. My husband agreed that this recipe was very similar!