A friend of mine kept informing me of her Chuy’s Creamy jalapeno dip pickups during this quarantine and I would drool every time.  I figured I’d pick some up this week because the craving was becoming unbearable.  Then I remembered the jalapenos I received in my Misfits Market box this week.  I know, I know… you’re sick of hearing about my Misfits Market boxes, but they just keep giving me new ideas, guys… I can’t help it!

Why couldn’t I make some creamy jalapeno dip myself… well, and some help from my helpful little chef?  Surely it’s not that difficult, right?  As always, Google pulled through.  Things I Can’t Say had a recipe that sounded pretty darn close.  It turned out awesome (although not EXACTLY like Chuy’s) and I will DEFINITELY be making this recipe again!  I also have a favorite new recipe for easy NO COOK chicken soft tacos this dip is perfect with!  Check it out here!

Ingredients

• 1 whole large jalapeno, chopped
• 2 cloves garlic, minced
• 3 tablespoons fresh cilantro
• 16 oz light sour cream
• 1 oz package of ranch dressing mix
• 1/2 lime, juiced
• 4-6 tablespoons milk

Directions

1. Combine jalapeno, garlic, and cilantro in blender or food processor.
2. Pulse until finely chopped.
3. Add light sour cream, ranch dressing mix, and lime juice and pulse to combine.
4. Add milk and pulse. You can add it slowly to get the consistency you want. The Chuy’s version is pretty thin, so I liked 6 tablespoons.
5. Refrigerate for a few hours to allow the flavors to combine, though it’s pretty amazing right from the start, too!