Last July when I first moved to Charlotte, Chuy’s was also moving in – a few blocks from my apartment, that is. We had gone to Chuy’s in Texas before and always loved it, and again, I just find it hard to say no to any Mexican restuarant. For my mom’s birthday we decided to go there for dinner; the place was packed. I think it had been open for a day or two so naturally it was busier than normal. After an hour or so of waiting, we finally were seated and our server brought us a bowl of their creamy jalapeno ranch dip along with our chips.
He explained that you normally had to ask for it but he went ahead and brought us out some and I’m so glad he did. The dip is savory, just a tad spicy, but cooling because of the dairy. We dipped our chips in it and when our chimichangas came out, I spooned some of the dip over it and was in heaven.
Instead of using my homemade ranch dressing, I went with the packet because I really wanted the cilantro and jalapeno to shine instead of the chives and dill. I am not a sour cream fan at all so I decided not to go that route and just stick to a buttermilk and mayonnaise mixture, which I think worked really well here.
This sauce is so delicious as a dip for chips, would be great over a salad, or smothered over enchiladas. Since it’s so easy and flavorful, you’ll want to keep a jar of this in your fridge at all times. I made some quick oven baked chips with potatoes that I patted dry, sprinkled with salt and chile powder and baked in the oven for about 30 minutes or until crispy. They were the perfect vehicles for this delicious creamy dip.
Creamy Jalapeno Ranch Dip
(Inspired by Chuy’s)
1 cup mayonnaise
1/2 packet of ranch dressing
1 jalapeno, seeded, minced
1 large handful of cilantro, minced
3/4 – 1 cup buttermilk (use more or less depending upon the consistency you desire)
2 cloves garlic
Place all ingredients in blender and pulse until well combined and smooth. Transfer to an airtight container and chill for at least an hour.