Copycat Chuy’s Creamy Jalapeno Ranch Dip Recipe

If you have ever been to Chuy’s Tex-Mex restaurant you have likely tried one of their most famous menu items, the jalapeno dip! It is hands down my favorite takeout dip perfect as a chip dip, veggie dip, or drizzled over a taco. This is a spicy dip and every bite keeps you coming back for more. And since I cannot eat there everyday, I learned how to make it myself! After several different iterations, I have finally come up with the best copycat recipe for the delicious dip verified with a side by side taste test comparison! Now let me show you how to make this highly addicting dipping sauce perfect for your next party or game day. Full recipe card below.

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What is Chuy’s Jalapeno Dip?

To answer this question I first need to tell you about Chuy’s in case you have never been to one. Chuy’s is a chain restaurant specializing in Tex-Mex style food. They have everything from enchiladas, tacos, fajitas, and burritos to chips and salsa and guacamole. Traditional Tex-Mex food.

Like many Tex-Mex restaurants they bring out chips and salsa as a starter. But if you are a true groupie, you know the spicy jalapeno dip is where it’s at! When I tell you I want to bathe in this sauce, I’m only partially joking because I can literally eat this stuff with a spoon! It’s spicy, creamy, and has a ton of flavor. I would describe it as a spicy jalapeno ranch, which based on a servers response once, their recipe is close to that but bought and mixed in bulk. So as a dedicated foodie and recipe developer, I set out to make it on my own. The good news is, I did it!

Chuy’s Jalapeno Ranch Dip Ingredients

This dip is easy to make with less than ten components and you probably have most of these simple ingredients in your pantry and fridge. Let me walk you through what I use and why and what ingredients will give you the best results.

Sour Cream – The base of this dip is sour cream. I used the light version because this dip is addicting and I eat a lot of it, haha! You can use the full fat version if you want though. I really do think sour cream is the best choice as the base since mayo is also used in this recipe.

Ranch Dressing Mix – If you know you know. These little seasoning packets are so versatile! I used the original ranch seasoning and salad dressing mix and dumped a whole packet into the bowl. You can find these ranch packets in the salad dressing aisle at most grocery stores.

Jalapenos – This dip is spicy which comes from the jalapenos. If you are not into spicy food, this dip is probably not for you. But you can definitely increase or decrease the spice level by removing the seeds or by leaving them in when using fresh jalapenos. If you leave the seeds in it will be a lot spicier. I usually remove the seeds. You can also use pickled jalapenos from a can.

Pro TIP: Jalapenos tend to be spicier the longer they remain on the plant and if they are on the vine long enough they will start to change colors from green to an orangey color to a red. They will also start to get little striations on them which also indicate they will be spicier. 

Cilantro – I chopped fresh cilantro for my dip and I recommend you do the same. Real cilantro brings a fresh element to the dip that you will not have without it. In my opinion dried cilantro tastes nothing like real cilantro and should be avoided.

Mayo – Mayonnaise gives this dip a tangy flavor that I think is needed to mimic the real Chuy’s dip. In my first attempt I did not use mayo and it just was not the same. Feel free to use whatever brand you want but I prefer real mayonnaise.

Milk – You will need a small amount of milk to thin out the dip a little. I believe the real Chuy’s dip uses buttermilk as do many of the other copycat versions out there. But I almost never use buttermilk so I didn’t want to buy a whole carton for such a small amount. So I used 2% milk and a little lemon juice which is how you make buttermilk. So if you are like me and don’t stock buttermilk, you can use regular milk with a little lemon juice and achieve the same results. If you happen to have buttermilk, use it instead and skip the lemon juice.

Lemon Juice – As I said above, I use the lemon juice to create my own buttermilk rather than buying a whole carton for such a small amount of buttermilk. Lemon juice is very acidic and sours the milk to give the same taste buttermilk would. If you don’t have lemon juice you can also use white vinegar.

Garlic Salt – Even though the dip gets a lot of flavor from the ranch mix, it still needs a little garlic and salt. I do recommend using garlic salt rather than garlic powder here because it needs the extra saltiness to be a true copycat version.

Pepper – And a little bit of pepper to top it all off. It gives the recipe a little extra flavor not included in the ranch flavor packets.

Mixing Chuy’s Creamy Jalapeño Dip

As I mentioned above I made this many times before I landed on my final copycat version of Chuy’s creamy jalapeno dip. One of the mistakes I made originally is I blended the entire dip in my Ninja Foodi blender on smoothie mode. This made the dip super runny. So when I made it again I only blended the fresh jalapeños and the cilantro in my bullet.

This makes a thick paste that I added to the sour cream, ranch seasonings, and other ingredients which I stirred with a spoon. Don’t be alarmed by the green color. Although it looks a little gross, it’s normal and I promise it will taste good!

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Copycat Chuy’s Creamy Jalapeno Ranch Dip Recipe

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  • Total Time: 15 minutes
  • Yield: 2 1/2 Cups 1x
  • Diet: Vegetarian


Copycat Chuy’s Creamy Jalapeno Ranch Dip Recipe ready in less than 15 minutes! This easy copycat recipe tastes just like the real thing and it will be a hit no matter when you make it. It’s the perfect last minute chip dip, topping for Mexican food, or even dressing for taco salad! It’s the perfect dip for your next party, backyard BBQ, pool day, or game day! No matter when you make it, this easy and flavorful dip will quickly become one of your favorite recipes!


Units Scale

16 oz Sour Cream

1 pk Dry Ranch Mix

2 Jalapenos (seeds removed)

1/2 cup Fresh Cilantro

2 tbsp Mayonnaise

2 tbsp Milk

1/4 tsp Lemon Juice

1/2 tsp Garlic Salt

1/4 tsp Pepper


  1. In a food processor or bullet mixer add jalapenos and cilantro to create a paste. This will be very green, so don’t be alarmed.
  2. In a medium size bowl, mix sour cream, mayo, ranch seasoning packet, green paste, milk, lemon juice, garlic salt, and pepper.
  3. Stir with a spoon until completely combined.
  4. Dip with tortilla chips, crackers, or veggies. This dip also goes very well with Mexican recipes and can be used a a topper.
  5. Store in the fridge in an airtight container for up to 4 days.


I do not recommend freezing this recipe. The dip does get a little spicier the next day.

  • Prep Time: 15
  • Category: Dips
  • Method: No Cook
  • Cuisine: American, Tex-Mex, Mexican


Leftover Chuy’s jalapeno dip can be stored in the fridge for 4 days in an airtight container. This is a dairy based dip and should not be left out at room temperature for long periods. If the dip starts to smell funny, it’s probably time to toss it.

When to make Chuy’s Creamy Jalapeño Dip

This easy copycat recipe is the perfect dip or appetizer that can be made on short notice for your next party, backyard BBQ, Super Bowl party, happy hour, or simply next time you are having people over. This dip is a crowd pleaser the whole family will love! You can even use it to top tacos, quesadillas, or enchiladas on Cinco de Mayo. You will think you are dining at a Chuy’s restaurant. And since it’s not too heavy, it’s also a great party dip for a pool day or a day on the boat!

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