Chuys Jalapeno Ranch (Copycat)
A creamy, tangy, spicy copycat of Chuy’s famous jalapeno ranch. Perfect as a dip for chips and veggies or as a drizzle for tacos, salads, burritos, and nachos.
Ingredients
- 1 cup mayonnaise use good-quality mayo like Hellmann’s/Best Foods or Duke’s
- 1/2 cup sour cream full-fat for richest texture; Greek yogurt can be used for a lighter version
- 1/2 cup buttermilk shake carton before measuring; add more to thin if needed
- 3-4 tablespoons pickled jalapeno slices plus 1–2 tablespoons of the brine; start with less for milder heat
- 1-2 fresh jalapenos stemmed; remove seeds and membranes for milder, keep for spicier
- 1/2 cup fresh cilantro leaves lightly packed; tender stems are fine
- 1 ounce ranch dressing mix 1 (1-ounce) packet, such as Hidden Valley, or about 3 tablespoons bulk mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 lime juiced (about 1 tablespoon)
- 1/4 teaspoon kosher salt plus more to taste
- freshly ground black pepper a few grinds, to taste
- 1-2 tablespoons cream cheese softened; optional for a thicker dip
- 1-2 tablespoons plain Greek yogurt optional, for extra tang and protein
Instructions
- Rinse the fresh jalapenos and cilantro. Remove stems from the jalapenos. For a milder sauce, slice the jalapenos open and scrape out the seeds and membranes with a spoon; for more heat, leave them in. Roughly chop the jalapenos and cilantro so they blend more evenly.1-2 fresh jalapenos, 1/2 cup fresh cilantro leaves
- In a blender or food processor, add the mayonnaise, sour cream, and buttermilk. This creates a smooth base for the herbs and peppers.1 cup mayonnaise, 1/2 cup sour cream, 1/2 cup buttermilk
- Add the pickled jalapeno slices along with 1–2 tablespoons of their brine, the fresh jalapenos, cilantro, ranch dressing mix, garlic powder, onion powder, lime juice, salt, and black pepper. If using cream cheese and/or Greek yogurt, add them now as well.3-4 tablespoons pickled jalapeno slices, 1-2 fresh jalapenos, 1/2 cup fresh cilantro leaves, 1 ounce ranch dressing mix, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 lime, 1/4 teaspoon kosher salt, freshly ground black pepper, 1-2 tablespoons cream cheese, 1-2 tablespoons plain Greek yogurt
- Blend on medium-high speed until the sauce is smooth, creamy, and the cilantro and jalapenos are fully broken down, about 30–60 seconds. Scrape down the sides of the blender as needed. The texture should be pourable and smooth, not chunky.
- Taste the sauce. For more heat, add additional pickled jalapeno (and a bit more brine) or fresh jalapeno and blend again. For more tang, add a splash of lime juice or buttermilk. If too thick, blend in 1–2 tablespoons of buttermilk at a time; if too thin, blend in a spoonful of sour cream or cream cheese.1/2 cup buttermilk, 3-4 tablespoons pickled jalapeno slices, 1-2 fresh jalapenos, 1/2 lime, 1-2 tablespoons cream cheese
- Pour the jalapeno ranch into a glass jar or airtight container. Refrigerate for at least 1 hour, preferably 2–3 hours, to allow the flavors to meld and the sauce to thicken slightly.
- Stir the sauce before serving. Use as a dip for tortilla chips, veggies, quesadillas, and chicken tenders, or as a dressing for salads, taco bowls, tacos, burritos, and nachos. Serve chilled.
Notes
Storage: Store in a glass jar or airtight container in the refrigerator for 5–7 days. If it thickens too much, thin with a splash of buttermilk or milk and stir until smooth. If it separates slightly, whisk or shake the jar to bring it back together. For the most authentic flavor, use both fresh and pickled jalapenos, and do not skip the chill time—flavor improves significantly after a few hours or overnight.
Variations:
• Extra-spicy: Leave seeds and membranes in the fresh jalapenos and add a pinch of cayenne or a few dashes of hot sauce.
• Cilantro-lime: Increase cilantro up to 1 cup and add extra lime juice for a brighter flavor, great on fish tacos.
• Avocado jalapeno ranch: Blend in 1/2 ripe avocado for a thicker, creamier, greener sauce.
• Lighter version: Use light mayo, Greek yogurt instead of sour cream, and low-fat buttermilk (texture will be a bit thinner).
• Smoky: Use roasted jalapenos (fresh or pickled) and add a pinch of smoked paprika.
• No-packet: Replace ranch mix with about 1 tsp dried dill, 1 tsp dried parsley, 1 tsp dried chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt to taste.
• Extra-spicy: Leave seeds and membranes in the fresh jalapenos and add a pinch of cayenne or a few dashes of hot sauce.
• Cilantro-lime: Increase cilantro up to 1 cup and add extra lime juice for a brighter flavor, great on fish tacos.
• Avocado jalapeno ranch: Blend in 1/2 ripe avocado for a thicker, creamier, greener sauce.
• Lighter version: Use light mayo, Greek yogurt instead of sour cream, and low-fat buttermilk (texture will be a bit thinner).
• Smoky: Use roasted jalapenos (fresh or pickled) and add a pinch of smoked paprika.
• No-packet: Replace ranch mix with about 1 tsp dried dill, 1 tsp dried parsley, 1 tsp dried chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt to taste.
Nutrition
Calories: 120kcal
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