Austin is known for its Tex-Mex food and one of our favorite restaurants is Chuy’s. They have great margaritas and A-M-A-Z-I-N-G creamy jalapeno dip. They are the inspiration for this dip. I make it on a regular basis and because this recipe makes over 3 cups worth (and I don’t need that much temptation in my house) I share with my friends. This dip is great with tortilla chips, tacos, flautas, veggies, and surprisingly fried rice! My mom makes delicious fried rice and on a whim I paired it with this dip. A match made in heaven! The possibilities are endless.
I’m happy to say that my husband prefers my dip to Chuy’s. It’s become a staple appetizer for parties and poker night.
- 1 cup (8oz) mayonnaise
- 3 cups (24oz) sour cream
- 1 cup (8oz) buttermilk*
- 3 Hidden Valley Ranch packets (if you have the canister from CostCo it’ll be 9 tbsp or just over ½ cup of the dry mix)
- 1 ½ cups (12 oz) pickled sliced jalapenos (or to taste – we LOVE ours super spicy)
Combine all ingredients in a blender; process until smooth.
Picky husband approved!
*I usually forget to buy buttermilk so I end up making my own. Using a pyrex measuring cup I add 1 tbsp white vinegar and then I add enough milk to make 1 cup total of the liquid. Stir to combined and let stand for 10 minutes.