Creamy Jalapeño Cilantro Dip (Chuy’s Copycat)
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This creamy jalapeño cilantro dip is a tangy, zesty, and mildly spicy Tex-Mex favorite inspired by Chuy’s. Perfect as a chip dip, taco topper, or salad dressing, it's loaded with fresh cilantro, lime, and just the right amount of heat.
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Ingredients
- •1 cup mayonnaise
- •1/2 cup sour cream
- •1/4 cup buttermilk
- •2 medium jalapeños, seeds removed for mild heat (leave seeds for spicy), chopped
- •1 cup fresh cilantro leaves, loosely packed
- •1 (1 oz) packet ranch dressing mix
- •2 cloves garlic, peeled
- •1 tablespoon fresh lime juice
- •1/4 teaspoon kosher salt (or to taste)
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Roughly chop the jalapeños and cilantro. Peel the garlic cloves.
- 2
In a blender or food processor, add the mayonnaise, sour cream, buttermilk, ranch dressing mix, chopped jalapeños, cilantro, garlic, and lime juice.
- 3
Blend on high until completely smooth and creamy. Scrape down the sides as needed.
- 4
Taste and season with salt and pepper to your liking.
- 5
If the dip is too thick, blend in an extra tablespoon or two of buttermilk until your desired consistency is reached.
- 6
Transfer the dip to a bowl or airtight container.
- 7
Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
- 8
Serve cold as a dip with chips, veggies, or as a drizzle for tacos, salads, or grilled meats.
Tips & Variations
Pro Tips
- • For a spicier dip, leave some or all of the jalapeño seeds in, or add an extra jalapeño.
- • Letting the dip chill for at least an hour intensifies the flavors and improves texture.
- • Use Greek yogurt instead of sour cream for a lighter, tangier version.
- • If you don’t have buttermilk, use regular milk with a squeeze of lemon juice as a substitute.
- • Double the batch for parties—this dip goes fast!
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
- • Swap mayonnaise for Greek yogurt to lighten the dip and add extra tang.
- • For a vegan version, use vegan mayo, plant-based sour cream, and a dairy-free ranch seasoning.
- • Stir in 1/2 ripe avocado for extra creaminess and a subtle flavor twist.
Frequently Asked Questions
Can I make this dip ahead of time?
Absolutely! In fact, the flavors get even better after a few hours in the fridge. Make it up to 2 days ahead for peak flavor.
How spicy is this dip?
With the seeds removed, it’s mild to medium. Leave seeds in or add extra jalapeño for more heat.
Can I freeze Creamy Jalapeño Cilantro Dip?
It’s best enjoyed fresh, as the creamy ingredients can separate after freezing. For more info, read our guide on <a href="/articles/freezing-sauces-preservation-methods-guide">freezing sauces</a>.
What can I serve with this dip?
It’s great with chips, fresh veggies, tacos, grilled chicken, or as a salad dressing.
Can I use dried cilantro instead of fresh?
Fresh cilantro is highly recommended for the best flavor and color. Dried won’t provide the same vibrant taste.
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