This Creamy Jalapeno Ranch Dip is super simple to blend up and a HUGE hit with everyone. You may want to make a double batch!
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If you live in the southern or midwest part of the United States and have ever been to a Chuy’s Tex-Mex Restaurant I’m pretty sure you’re going to give me a virtual hug with this recipe. You see, their Creamy Jalapeno Ranch Dip with chips that is served at every table is legendary. People go crazy for it. And by crazy, I mean C-R-A-Z-Y. I’m not sure what they put in it but I’ve never met someone that has tried and didn’t instantly fall in love and crave more!
So when my sister brought a copycat version to a girls weekend get together several years ago I was like “I NEED this recipe!” She shared it and every time I make it everyone gobbles it up like it’s their last meal. Ok, I’m exaggerating a bit on that last part but do you get the idea that it’s super yummy? I finally made it and photographed it so I could share it with y’all too.
I lightened it up a bit and used Greek yogurt instead of all sour cream and no one was the wiser. You can serve it with tortilla chips but I’ve also served it with baby sweet peppers (I like to buy them at the wholesale club like Costco or Sam’s Club). The combination of spicy with the crunchy sweet peppers is quite tasty!
Adjust the heat with the size of the jalapeno that you use. Sometimes they are huge! Other times, they are a little more reasonable. Just do what you like best.
This Creamy Jalapeno Ranch Dip recipe makes A LOT so it’s perfect for serving at parties.
If you’re just making it to use at home, you can cut the recipe in half. I think it would also make a tasty salad dressing. I used my Homemade Ranch Dressing Mix for that part of the recipe but you can also use a purchased mix. I hope you give this Creamy Jalapeno Ranch Dip a try!
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Creamy Jalapeno Ranch Dip
- 1 package ranch dressing mix or 2-3 tablespoons Homemade Ranch Dressing Mix
- 1 cup low-fat buttermilk
- 1 cup sour cream or plain Greek yogurt
- 1 cup mayonnaise
- 4 medium jalapenos stem and seeds removed
- ½ bunch cilantro
- 1 garlic clove peeled
- Lime juice to taste—about ½-1 teaspoon
- Add all ingredients in a blender to combine. Serve immediately or chill at least one hour for flavors to blend. Serve with tortilla chips or vegetables.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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