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My Creamy Jalapeno Ranch Dip recipe is a delicious, slightly spicy, slightly tangy chip dip that takes just minutes to make!

Chuy's Copycat Creamy Jalapeno Ranch Dip on a chip

Last Thanksgiving my family visited the Johnson Space Center in Houston, Texas. It was an incredibly cool experience, especially for my fiance who is a really space history buff and recalls as a child watching US astronauts land on the moon, and Buzz Aldrin’s famous words from Apollo 11.

Upon returning to our hotel that day, we asked the hotel staff for a recommendation for dinner. There were several restaurants within walking distance and we chose Chuy’s Mexican Restaurant. The decor was amazing and eclectic, with everything from photos of Chewbacca holding a taco to hubcaps and license plates literally covering every square inch. But the thing I remembered most was the Jalapeno Ranch Dip they served alongside their chips and salsa. I knew immediately that it was something I would have to recreate at home.

Overhead view of Chuy's Copycat Jalapeno Ranch Dip with tortilla chips

How to Make Jalapeno Ranch Dip

Creating a creamy chip dip is pretty simple and requires just a few ingredients. In the case of this Jalapeno Ranch Dip, those ingredients are sour cream, Ranch seasoning, jalapenos, cilantro and lime juice. These ingredients are pulsed in a blender or in a food processor until smooth.

The great thing about a recipe like this is that you can keep adjusting the ingredients until you have something that you love. For example, I added too much lime juice, so I just added more sour cream and ranch mix to balance it out. You can amp up the heat by adding more jalapenos, or if you want the flavor without the spice, swap them out for a milder green pepper like Anaheim.

For the jalapenos, I did remove the seeds and the membrane. You could leave those in if you really want to create a spicy dip – those part of the jalapeno tend to carry the most heat.

The final touch for your dip is to add salt. Always, always taste your food people! And if it’s bland, add salt. Salt is a beautiful thing that can really amplify the flavors in any dip. Just use it carefully, and don’t overdo it. But again that’s the great thing about this dip – you can’t over do anything because you can just re-balance by adding more of something else!

I served this Jalapeno Ranch Dip with my favorite tortilla chips, (aff) but I think it would be delicious as a pretzel dip too.

Creamy Jalapeno Ranch Dip (Chuy's Copycat) - Chip Dip - Party appetizers - Game Day

Here are some more delicious dip recipes to try:

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A chip dipping into a bowl of jalapeno ranch dip

Jalapeno Ranch Dip (Chuy's Copycat)

4.41 from 5 votes
My Creamy Jalapeno Ranch Dip recipe is a delicious, slightly spicy, slightly tangy chip dip that takes just minutes to make!
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mexican
Servings 16 servings
Calories 62kcal


  • 2 cups sour cream
  • 1 packet dry ranch mix
  • 1 jalapeno seeds and membranes removed
  • 1 tablespoon cilantro
  • 2 teaspoons lime juice


  • Combine all ingredients in a blender or food processor.
  • Taste and adjust seasonings as desired, adding salt if needed.
  • Pour into a small bowl and serve chilled with tortilla chips.
  • Garnish with a few springs of fresh cilantro, if desired.


I served this Jalapeno Ranch Dip with my favorite tortilla chips, (aff) but I think it would be delicious as a pretzel dip too.


Serving: 2tablespoonsCalories: 62kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 140mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 191IUVitamin C: 1mgCalcium: 29mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Chuy's Copycat Creamy Jalapeno Ranch Dip on a chip with title text

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. This sounds excellent. Thank you for sharing. I bet this would be great topped off on top of some burritos, chimichangas or flautas.

    1. You are so welcome Joan! Give it a try, let us know in the comments how well you liked it.
      Thanks for stopping by.

  2. Lighten up the calories by using non-fat Greek yogurt instead of sour cream or mayo. Still get a nice tangy taste. I used low fat buttermilk to thin it. The tomatillo tip is spot on, also.

  3. I love to use Mexican food dips on baked potatoes! It is amazing! Thanks for sharing, Chuy’s is awesome.

  4. So, having worked at Chuys and having made the creamy Jalapeño, I can tell you that there is one or two big mistakes. First, start with buttermilk ranch, made from mayo and buttermilk. Then add the cilantro jalapeños and the juice from the jar of jalapeños. Then make a basic tomatillo sauce from tomatillos, fresh garlic, cilantro, green onion, and fresh serrano peppers, or buy tomatillo sauce. Then add that to the ranch to taste. The process is a lot more involved than people give it credit for, hope this helps!

    1. Hey, Did you notice it says Copy Cat recipe? Copy Cat recipes aren’t the Actual Restaurant recipes, just close clones

  5. My family on both side are from Texas and we all love spicy food. My family is coming in Jan 24th and I am going to bring this over to my moms and I bet they will love it!! Thank you!