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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chuy’s Jalapeño dip Recipe

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This recipe for Chuy’s Jalapeño dip is from Wilson Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup Sour Cream
¾ cup Mayonnaise (if you prefer less mayonnaise, you may use 1 cup of sour cream and ½ cup mayonnaise)
1 packet 1 oz Dry Ranch Dip
¼ teaspoon Garlic Salt
½ cup Cilantro (tightly packed, may add more for fresh flavor)
¾ cup Pickled Jalapenos (plus juice from a jar (may add up to 1 cup depending on heat preference)
½ cup Buttermilk (if you want it to be thinner, add more buttermilk)
2 Tomatillos optional
2 teaspoons Fresh Lime Juice optional
Directions:
Directions:
In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, and garlic salt.
In blender or food processor, puree cilantro and pickled jalapenos with a little juice. (If using tomatillos, blend with jalapenos and cilantro).
Add cilantro jalapeno puree to mayo mixture.
Stir in buttermilk until you reach desired consistency. Add fresh lime juice, if using.
Personal Notes:
Personal Notes:
The tomatillo makes a difference.

 

 

 

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