Erik's Tasty Creamy Jalapeno Dip

READY IN: 30mins
Recipe by wittlebit83

I was trying to make a dip similar to Chuy's (in Texas). It was very close and definitely delicious!

Top Review by SarasotaCook

Made for PAC 2010, easy and quick. I made this for my Dad. He is having friends over tonight for cards, so I made him some "munchies." Of course I had to tried first. I am NOT a big fan of ranch dressing, but I no many people are. I liked the spice and the fresh cilantro and the green chilies gave it a nice flavor. It is also fairly garlicky, I love garlic, but many of my friends couldn't handle it. I could definitely eat this dip without any problem with a few modifications. Very very easy, and a great go to dip. I didn't add any salt as I thought there was plenty with the packaged ranch dip. I didn't use a blender either. I just rough chopped by hand, it was just the jalapeno and chilies which just a minute or two. I like a little texture to my dip. I chopped it very fine and it was perfect. But most important 8 fresh jalapenos will kill most people. I used 3 and it was plenty and I LOVE spicy food. You may also note to remove seeds and ribs because that is where all the heat is and also to make sure to drain the chilies. Jalapenos come in lots of sizes too, you may want to note ... to taste or give an actual amount. My jalapenos I grow are very spicy and quite large. Chill well. I gave Dad some chips and veggies. I kept just a small bit for me here to nibble on. It was very good. Thx for posting

Ingredients Nutrition

Directions

  1. Mix the dry ranch dip packets, salt, and can of green chilis into the sour cream.
  2. Finely chop the jalapenos, garlic and cilantro. (I combined this step and the following one with a blender / food processor which can work very well depending on the type of blender you have. The key is to chop the mixture, not to liquefy it.).
  3. Mix the chopped mixture into the sour cream mixture.
  4. Refrigerate the dip to thicken.

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