BEST IMITATION CHUY'S CREAMY JALAPENO RANCH
I absolutely LOVE chuy's creamy jalepeno... but the closest chuys is so far making it no so close! So My mom and I made up are own which is super yummy, very fast & easy to prepare!
Provided by jesstorres687
Categories < 15 Mins
Time 5m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients into the blender & blend on high for 1 mintue.
- Taste to see if its spicy enough, if not add another half of the jalepeno.
- Chill in the fridge or just enjoy right after you blend!
Nutrition Facts : Calories 105, Fat 8.4, SaturatedFat 1.5, Cholesterol 8.3, Sodium 186.3, Carbohydrate 6.9, Fiber 0.1, Sugar 2.1, Protein 1.1
CHUY'S CREAMY JALAPENO DIP
This stuff is habit-forming! This is the best copycat recipe I've found, as it uses homemade ranch dressing; bottled ranch just doesn't taste very good, in this dip.
Provided by Belinda in Austin
Categories Salad Dressings
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients in blender or food processor, until smooth.
- Serve with tortilla chips, or as a salad dressing.
Nutrition Facts : Calories 7.8, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 11.6, Carbohydrate 1.4, Fiber 0.2, Sugar 1, Protein 0.5
COPYCAT CHUY'S CREAMY JALAPENO DIP
This is one of my favorite dips ever! I could eat it for a meal, really! I like it best with On The Border Cantina Thins. When I first made it, I followed another recipe but found it unlike the original Chuy's dip, so I altered it and I think this is right on the money! Make sure you add the milk a little at a time until you reach your desired consistency. (Most of the copycat recipes I've seen are thick, but I remember it being thin at Chuy's.) My husband high-fived me when he first tasted it. Enjoy!
Provided by emerino
Categories Mexican
Time 40m
Yield 4 cups
Number Of Ingredients 8
Steps:
- 1. Finely chop the garlic, jalapeno, and cilantro (you can use a blender or food processor but I like the little chunks).
- 2. Add sour cream, ranch seasoning, lemon juice, buttermilk and stir.
- 3. Add milk 1/4 cup at a time until desired consistency (about 1 cup total).
- Refrigerate until serving (best if made a day ahead).
Nutrition Facts : Calories 259.5, Fat 24.5, SaturatedFat 14.3, Cholesterol 65.5, Sodium 136.6, Carbohydrate 7.2, Fiber 0.4, Sugar 6.2, Protein 4.2
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