There’s a popular Tex-Mex chain here in town (Chuy’s) that serves a ranch dressing/dip that, upon tasting, invokes one of two responses:
– Pure bliss, while the angels sing and you bathe in their heavenly light
– Confusion, wondering what the hype is all about over extra salty ranch dressing
They call it “Creamy Jalapeno.” And you either think it’s the greatest thing ever or you don’t.
I love ranch dressing, but I still fall into the latter category. To me, there’s not nearly enough jalapeno in it to be called “Creamy Jalapeno.” So we took our favorite ranch dressing recipe and swapped out a few things to give us a more jalapeno-y dip worthy of being called Creamy Jalapeno.
It’s great on fish tacos (that’s what I always order at Chuy’s). Or as a chip/flauta/taquito/Mexican eggroll dipper. Or on salad. Or all over chicken enchiladas. And it has plenty of jalapeno to live up to its name!
Creamy Jalapeno Ranch Dressing
Inspired by Chuy's, this creamy homemade ranch dressing gets a TexMex makeover with jalapeno, lime, and cilantro.
- 3/4 cup sour cream (fat-free greek yogurt is a great sub)
- 3/4 cup mayo (I use light)
- Juice of 1/2 lime
- 1 small bunch of chives (equal to ~2 Tbsp chopped)
- Small handful cilantro
- 1-2 jalapenos, seeds and stem removed
- 1/4 to 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 clove garlic
- 1/4 to 1/2 cup buttermilk (optional)
- Place all ingredients in a blender
- Blend for 10 seconds. Check consistency and blend in buttermilk if desired. (Use less buttermilk for dipping, more for dressing).
- Store in an air-tight jar in the fridge.
Yields: 16 2-Tbsp servings
Estimated time: 5 minutes