Another Variation on Chuy's Jalapeno Ranch Dip

No offense to previous submitters intended, but there is nothing about Chuy's jalapeno ranch dip that leads me to believe it has mayonnaise anywhere in it... not the taste, not the texture... nothing. As you read through this ingredients list, please keep a couple things in mind: Yes, there is an acidity in Chuy's dip that could perhaps lead one to think of pickled jalapenos, but I argue the acidity comes instead from lime juice. And, yes, I understand ranch dressing mixes have dill weed in them, but not nearly enough in my opinion to produce the dill undertones of the authentic Chuy's dip.

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 1  cup  whole milk
• 1 1⁄2 cups sour cream
• 16  ounces  ranch dressing mix
• 2 -3  jalapenos (fresh, seeded and diced)
• 2 -3  garlic cloves (fresh and minced)
• 2  tablespoons dill weed (fresh and minced)
• 2  tablespoons cilantro leaves (fresh and minced)
• 2 -3  tablespoons lime juice (freshly squeezed)

Directions

1. Before dicing the jalapenos, remove the veins for a milder taste. For a stronger bite, leave the veins in and/or add additional jalapeno(s) to taste.
2. Combine all ingredients in food processor and pulse until the dip combines and the jalapenos are minced. This will tend to aerate the dip. If it bothers you, leave the sour cream out and pulse the other ingredients in the milk only. Stirring in the sour cream after will break the bubbles in the milk and provide a creamier texture.
3. If the dip is too thin, stir in additional sour cream (up to an additional half cup) to bring it to the desired consistency.
4. For best flavor results, prepare and refrigerate at least four hours prior to serving (overnight is always best).