Creamy Jalapeno Dip
Well, this gal moved out of the South but was still carving her creamy Jalapeno Dip, so I’ve recreated it so that I can dip and dunk whenever I’m craving flavor.
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Not only is this dip amazingly simple to make, but it’s just got a few ingredients. And, it packs a HUGE punch of flavor!
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It’s a dip, dressing, sauce, marinade and more!
Ingredients
- Sour cream
- Ranch dressing powder
- Cilantro
- Jalapeno – full of flavor and nutrition!
- Lime
- Salt and pepper
How to Make This Creamy Dip Recipe
Scroll down for the full recipe card with exact measurements and printable instructions.
Got a blender or food processor? It all goes in! Just clean out the seeds and stem from the jalapeno first.
Pulse the sour cream, ranch powder, cilantro, jalapeno, and lime juice until smooth. Season with salt and pepper and grab those chips to start dipping!
Chef Jenn’s Tips
- Ever heard of Chuy’s Tex-Mex? It’s a chain in the South, and they’re cooking up some pretty darn tasty Tex-Mex. And, if you’re in-the-know, you can ask for their creamy jalapeno sauce for your chips. This dip is cool and creamy and packs a mighty punch of Texas-sized flavor. Hungry? Let’s get cooking!
How To Serve Creamy Jalapeno Dip
Dip – As a dip, of course! It’s fabulous with crisp tortilla chips, but it’s also great with your favorite veggies.
Sauce – I LOVE this as a sauce with grilled chicken, or try it with fish tacos or your favorite Tex-Mex dishes like drizzled over homemade tostada shells.
Dressing – If there’s ever any leftover, I use this dip as a dressing over my favorite salad greens. Boy, does it add some serious flavor!
Marinade – I’ve even used this as a marinade before grilling meats.
- Jalapenos have varying levels of heat – if this dip isn’t spicy enough for you, add another jalapeno!
- Don’t add the seeds though – they add a grittiness to the dip which is unpleasant
- Don’t love cilantro? Use parsley instead!
- Salt is essential! Season it and make sure to mix the salt in well.
- Here’s a tasty variation – jalapeno artichoke dip!
Storage
This dip will keep in the fridge for about three days. It will not freeze. Store it in an air-tight container in the fridge.
Jalapeno Dip
Ingredients
- 1 cup sour cream
- 1 jalapeno seeds and stem removed
- 1/4 cup cilantro stems removed
- 2 tbsp lime juice
- 1 tbsp Hidden Valley Ranch Dressing Powder
- salt and pepper to taste
Instructions
- Remove the stem and seeds from the jalapeno.
- Pop everything into a blender or food processor and pulse on and off for about two minutes or until the dip is creamy and smooth.
- Season with a pinch of salt and enjoy!
Notes
Chef Jenn’s Tips
- Ever heard of Chuy’s Tex-Mex? It’s a chain in the South, and they’re cooking up some pretty darn tasty Tex-Mex. And, if you’re in-the-know, you can ask for their creamy jalapeno sauce for your chips. This dip is cool and creamy and packs a mighty punch of Texas-sized flavor. Hungry? Let’s get cooking!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I’ve never heard about Chuy’s Tex-Mex but one thing I am absolutely certain about is that I LOVE how this dip looks – exactly how I like mine to be!
This Jalapeno dip looks so colorful and satisfying and how good does that wedge salad look!
Wow, this is bursting with fabulous flavors! I can’t wait to put this on a salad or dip some veggies in it.
Such a tasty flavourful dip! We love it with tortilla chips and on a crisp green salad.
Can’t wait to try this recipe, this creamy dip is amazing, fool-proof (and so versatile). Thanks for sharing!
Serving this a topping for baked potatoes!