Prep 20 mins
Cook 0 mins
I love Chuy's dip and wanted a recipe. I took all the recipes I could find, bought some of the real stuff and made a bunch of batches. This is the closest i could get. No one can beat the real thing. You can adjust the jalepenos according to your taste. Also if you want a smoother texture, everything can be thrown in the blender after step 1. The longer is sits, the hotter it gets.
- 177.44 ml mayonnaise (can use low fat)
- 177.44 ml milk
- 28.34 g packet hidden valley ranch dressing mix
- 113.39 g can green chilies
- 177.44 ml pickled jalapeno pepper, chips
- 44.37 ml cilantro
- 4.92 ml salt
- 4.92 ml garlic powder
- 4.92 ml lime juice
- Mix mayo, milk and ranch mix. Let stand for at least an hour.
- Chop chilies, jalapenos, and cilantro together.
- Mix in salt, garlic powder, and lime.
- Add chile mixture to ranch.
- Serve with tortilla chips.
- The longer it sits, the hotter it gets.
VERY close. I made the recipe with only a small adjustment - more jalapenos to almost a full cup. To get the consistency we expect I used the blender to make it mostly smooth. As a couple it took several days to eat and it definitely got hotter as it went. Will be saving this recipe as it is as close as I can expect without going to Chuy's.
I followed the recipe portions per this recipe and I used a food processor to mix the ingredients. I simply portioned out each ingredient into the food processor and mixed, rather than allowing some of them to sit for an hour as instructed. The flavor was good, but wasn't quite as robust as Chuy's. I added 1/2 tsp more garlic and 1 tsp more lime and in my opinion, it was much better and tasted more like the restaurant's version.
As a Chuys employee I can tell you this is pretty close. We use mayo, ranch dressing, buttermilk, cilantro, jalapeños, and our tomatillo sauce.