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3.84 from 6 votes

Jalapeño Ranch Dressing (Chuy's Copycat)

Creamy, tangy, a little spicy, this jalapeño ranch comes together in 5 minutes in the blender. Use it as a chip dip, a salad dressing, or a sauce for tacos, fajitas, and burrito bowls.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8 servings
Author: Kristin Maxwell

Ingredients

  • 1 cup sour cream
  • 3/4 cup mayonnaise
  • 1 ounce packet powdered ranch dressing mix (about 2 tablespoons)
  • 1/2 teaspoon garlic powder
  • 1/3 cup fresh cilantro
  • 1/2 cup pickled jalapeño slices (more to taste)
  • 2 tablespoons pickled jalapeño juice (from the jar)
  • 1 tablespoon fresh lime juice (more to taste)

Instructions

  • Add sour cream, mayonnaise, ranch dressing mix, garlic powder, cilantro, pickled jalapeños, jalapeño juice, and lime juice to a blender or food processor.
    cilantro, sour cream, jalapenos and garlic powder in a food processor.
  • Pulse a few times to break down the cilantro and jalapeños, then blend continuously until smooth and pale green.
    Green creamy liquid in a food processor.
  • Taste and adjust. Add salt, more ranch mix, more jalapeño juice, or more lime until it tastes bright and tangy.
  • Transfer to a serving bowl and chill for at least 30 minutes if time allows.
  • Garnish with a few sprigs of cilantro and serve with tortilla chips or over your favorite Tex-Mex dishes.

Notes

  • Taste and adjust. Straight out of the blender it can taste flat. A pinch of salt, more ranch mix, or another splash of jalapeño juice pulls it into focus.
  • Use pickled, not fresh, jalapeños. The pickling liquid is what gives this its tangy Chuy's-style flavor.
  • Make it a dressing. Thin with buttermilk a tablespoon at a time until pourable.
  • Heat Control: For less heat, use half the jalapeños and seed them first. For more, add extra slices or a pinch of cayenne.
Variations
  • For a closer match to the Chuy's original, add a spoonful of tomatillo salsa and thin with buttermilk.
  • For a lighter version, swap full-fat sour cream for Greek yogurt and cut the mayo in half.
Storage
  • Refrigerate in an airtight container for up to a week. Stir before serving.
  • Make ahead up to 24 hours in advance; the flavor actually improves.
  • Do not freeze, the dairy base separates when thawed.

Nutrition

Calories: 213kcal | Carbohydrates: 4g | Protein: 1g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 26mg | Sodium: 551mg | Potassium: 64mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 0.2mg

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