Creamy Jalapeño Dip

The Holy Grail of Copycat Recipes
Chuy’s Creamy Jalapeño

Suggested pairing: Hallelujah chorus

For those of us who don’t live anywhere near a Chuy’s. I’m publishing this without a photo yet because I keep getting asked for it!
It has taken many, many iterations, but I finally took a bite of this version and proclaimed victory.

1 packet Hidden Valley Ranch Dressing Dry Mix, Buttermilk Recipe 
(Note: there are several packet mixes, so be sure to choose the one in which the first two ingredients are salt and msg. Roll your eyes at me if you want – you’ve been eating this at Chuy’s all along!)
1 C buttermilk
1 C sour cream
2 whole pickled jalapeños, tops trimmed off, cut into chunks (minimum)
2 T pickle juice from jalapeños
1 T packed cilantro leaves
2-3 cloves garlic, blanched in boiling water for 2 minutes

Tortilla chips
Suggested: small food processor

Whisk together the mix, buttermilk, and sour cream. In a small food processor go the jalapeños, juice, cilantro leaves, and blanched garlic. Pulse repeatedly, scraping down as often as needed, until puréed. Whisk purée into liquid mixture.
IMPORTANT – this really needs to sit for at least three hours, otherwise it will just taste like the dressing mix. Overnight is best.

Credits: Thanks to Patty for the blanching-the-garlic tip. And thanks to the many folks who taste-tested and encouraged me to publish this – you know who you are.

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