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My creamy Jalapeno Ranch Dressing recipe is a delicious, spicy, tangy chip dip that takes just minutes to make. A copycat for Chuy’s restaurant, this is the dip you’ll be making for every party!
Table of Contents
About This Jalapeno Ranch Recipe
I’ve had some form of a spicy ranch dressing at several restaurants, but this homemade version is the best of all of them combined.
It is:
- Chuy’s Mexican Restaurant Copycat – If you’ve ever been to Chuy’s, you know that Chuy’s Jalapeno Ranch is what the people come for. Served alongside their chips and salsa, this dip is what they’re known for.
- Spicy, but not too spicy – Pickled jalapenos provide a nice bit of heat, but they’re tamed down in the pickling liquid, so you get a little tang with some heat.
- Versatile – Believe me when I tell you this dressing is delicious on everything, from Beer Battered Onion Rings to Tater Tots to Grilled Hamburgers and yes, even your classic Side Salad.
- Adjustable – The great thing about a recipe like this is that you can keep adjusting the ingredients until you have something that you love. 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.
How To Make Jalapeno Ranch
Creating a creamy jalapeno chip dip is pretty simple and requires just a few ingredients.
- Place all of the ingredients in a blender or food processor.
- Pulse until smooth.
Ingredients
- Sour Cream – Creamy base for the dip/dressing.
- Mayonnaise – Adds flavor and creaminess. If you have an aversion to mayo, you could use an equal amount of sour cream.
- Ranch Dressing Mix – The powdered mix that comes in a little packet. My preference is Hidden Valley.
- Garlic Powder
- Cilantro – Add freshness to the dip, but if you aren’t a fan of cilantro, parsley is a fine substitution.
- Pickled Jalapeno Slices – Straight from the jar. Save the juice; you’ll use some of that too.
- Lime Juice
FAQs
This dressing is slightly spicy because of the jalapenos, but because of the pickling they are significantly less spicy than if they were fresh.
Yes, making the dip a few hours or even a day ahead can actually help the flavors meld together. Just be sure to store it in an airtight container in the refrigerator until you’re ready to serve it.
You could certainly use it to marinate chicken or pork for a few hours for added flavor. It may not penetrate the meat as effectively as a thinner marinade, but it will still add a tasty coating.
Fresh jalapenos will give you a brighter, more vibrant flavor, while pickled jalapenos offer a tangier kick. Consider using a combination of both for a more complex flavor profile.
How To Serve
One of the many reasons I love this dressing (and I know you’ll love it too!) is that it’s so versatile. Use it as a dip, as a dressing, or as a sauce. You could even use it as a marinade for grilled chicken!
Serve as a dressing on:
Serve as a dip with:
Spoon as a sauce over:
Expert Tips
- Control the heat: For those who like it extra spicy, add a dash of cayenne pepper or a few drops of hot sauce.
- Seasoning variations: Experiment with additional herbs and spices like cumin, or paprika for a unique flavor twist.
- Chill before serving: Allow the dip to chill in the refrigerator for at least an hour before serving. This not only melds the flavors together but also improves the dip’s consistency.
- Storage: Store dip in an airtight container in the refrigerator. It usually keeps well for up to a week.
More Dip Recipes
- The BEST Skinny Taco Dip Recipe
- Buffalo Bacon Ranch Corn Dip
- Mexican Sour Cream Dip
- Jalapeno Popper Dip
Jalapeno Ranch Dip (Chuy’s Copycat)
Ingredients
- 1 cup sour cream
- 3/4 cup mayonnaise
- 1 ounce packet powdered ranch dressing mix 2 tablespoons
- 1/2 teaspoon garlic powder
- 1/3 cup fresh cilantro
- 1/2 cup pickled jalapeno slices or more, depending on heat preference
- 2 tablespoons pickled jalapeno juice (from the jar)
- 1 tablespoon fresh lime juice or more to taste
Instructions
- 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.
This sounds excellent. Thank you for sharing. I bet this would be great topped off on top of some burritos, chimichangas or flautas.
You are so welcome Joan! Give it a try, let us know in the comments how well you liked it.
Thanks for stopping by.
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.
Awesome feedback Debra! Thanks for stopping by.
I love to use Mexican food dips on baked potatoes! It is amazing! Thanks for sharing, Chuy’s is awesome.
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!
Appreciate your feedback!
Thank you for the added information.
Do you know how Chuys makes their chicken so tender and flavorful? Is it brined?
Hey, Did you notice it says Copy Cat recipe? Copy Cat recipes aren’t the Actual Restaurant recipes, just close clones
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!