Category Archives: Recipes

Chuy’s Creamy Jalapeno Dip

My addiction to Creamy Jalapeño began in college, where I spent more nights making a meal out of it and tortilla chips than I’d like to admit.  Getting cut off from the source was tough after I moved to the Bay Area—to the point that the management at my first job same-day couriered a gallon of it from Houston to California for my 23rd birthday.  My classmates in the Bay Area were similarly going through withdrawals and attempted to reverse engineer the recipe for years.  They also bankrolled my many attempts to bribe the Chuy’s staff for the secret during my visits back to Houston.

Well…one day in 2004, I popped into Chuy’s for a quick bite before flying back to San Francisco.  I tried a different approach this time in trying to learn the recipe—I told the server that I knew it consisted of sour cream, jalapeños, cilantro, and Hidden Valley Ranch mix, but that I was missing something.  He said that it was not just sour cream, but also mayo…and that I had forgotten tomatillos. 

Armed with the full ingredient list, I experimented to find the right proportions, and finally hit upon the closest facsimile to Creamy Jalapeño that I’ve had outside my favorite cantina.  As my go-to potluck picnic dish, Creamy Jalapeño yielded me phone numbers of many women who merely wanted me for my condiments.  Though many friends asked for the recipe, I vowed to keep it a secret until my wedding day, so that all who desired to make Creamy Jalapeño for themselves would work hard to help make that day come soon.

My friends, that day is today.  For your gustatorial pleasure, I present the recipe for Chuy’s Creamy Jalapeño Dip. 

 Ingredients

  • 8 oz sour cream (go ahead, full fat, you deserve it)
  • 8 oz mayonnaise
  • 1-2 fistfuls of cilantro leaves
  • 3-4 pickled jalapeños 
  • 1 fresh jalapeño
  • 3-4 tomatillos
  • ¾ packet Hidden Valley Ranch Dip Mix

Directions

  1. Using a chopper (or a blender set to the coarse setting), finely chop the cilantro and jalapeños, and coarsely chop the tomatillos.  Drain the excess water and add to a bowl.
  2. Add the sour cream and mayo.
  3. Add the dip mix to taste.
  4. Mix well with a wire whisk and chill in the fridge to thicken.
  5. Wipe the drool from your mouth and enjoy with your favorite tortilla chips.