Creamy Jalapeno Ranch Dip

Nostalgic - this copycat Chuy's dip uses ranch seasoning mix for that classic ranch flavor we all know and love. It's a classic, delicious ranch dip with a zesty kick!

Spicy - pickled jalapeños and their juice give this classic ranch dip an extra kick.

Quick and easy - this jalapeño dip is made in a food processor and only takes 5 minutes from start to finish. It doesn't get much easier than that.

Extra creamy - sour cream and mayonnaise create the creamiest dip you'll want to put on everything.

My Texas cousins first introduced me to this amazing dip, and it's become one of the best quick and easy favorites.

Try adding this jalapeño ranch dip to these Pork Belly Sliders with Asian Slaw for the perfect pairing your guests will love!

• Cilantro. Adds a fresh herby flavor to brighten up the dried herb flavor from the ranch seasoning.
• Sour cream. This is a classic base for many dips. I recommend using full-fat sour cream for the best texture and flavor.
• Mayonnaise. Helps balance out the acidity and makes the ranch dip extra creamy.
• Ranch seasoning. Hidden Valley Ranch Mix has the best, most recognizable ranch flavor. You can also use your favorite ranch seasoning mix.
• Lime. Brings a bright acidity that makes this dip undeniably homemade.
• Pickled jalapeños. You'll use the jalapeños and their brine so you get that spicy flavor in every bite.

See recipe card for full ingredients list and quantities.

Note that a food processor or blender is recommended for this recipe to create an ultra creamy dip.

• Use fresh jalapeños in place of the pickled jalapeños, reducing the quantity by half to start. Add equal parts of lime juice and/or water to replace the pickled jalapeño juice.
• For a lighter version, substitute equal parts greek yogurt in place of the sour cream.
• You can substitute 3 oz cream cheese in place of the mayonnaise. Use room temperature cream cheese to ensure it easily blends into the dip. Add additional jalapeño juice or a bit of water if you need to loosen the dip.

One: Rinse and dry the cilantro, then add it to the food processor with pickled jalapeños.

Two: Pulse until the mixture breaks down until small pieces.

Three: Add remaining ingredients (ranch seasoning, pickled jalapeño juice, mayonnaise, sour cream, and lime juice) and pulse until completely smooth.

Four: Check for consistency and taste, adding salt, water, or jalapeños, if desired. Serve in a bowl with chips or drizzle over your favorite Mexican food!

• Cilantro can carry a good amount of dirt in the leaves. Wash it well before adding to the food processor to remove any grittiness.
• Blend all of the ingredients together, and then taste for seasoning. Add additional jalapeños if more spice is desired.
• If the mixture seems too thick, add a touch of water or jalapeño juice to loosen it up.

Yes. Both of these will come in a packet from the spice section of the grocery store, but are sometimes labeled differently.

Yes. This dip is rather thin, making it versatile for many uses.

Yes, but use only about ½ the amount of fresh jalapeños. The pickled jalapeños add a bit of acidity, which is key to this recipe.

There are so many ways to eat this jalapeño ranch dip! Try dipping with Lay's potato chips, tortilla chips, or raw vegetables. You can also drizzle it on Mexican food and taco salads, use it as a salad dressing, or as a dip for french fries or sweet potato fries.

Store the jalapeño ranch dip in a sealed container in the fridge for up to two weeks.

This dip does not freeze well.

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