I’m pretty excited to share this recipe, because its definitely one of my favorite dips, and it is SO easy! If you’ve never been to a Chuy’s, you’re missing out. It’s a TexMex chain that is expanding throughout the U.S. When I looked at their website locations, I couldn’t believe how many they have now. Anyways, the only location I’ve visited is in Birmingham, Alabama.. and we’ve been there a few times. We like to try new entrees, but every single time we go, we have to get the jalapeno ranch dip they serve before the meals. It’s served along with salsa and fresh tortilla chips. It’s all just heaven.
When we’re on vacation, we tend to splurge a bit — so I will tell you to go ahead and order some on the side of your meal as well. It’s good on anything — anything TexMex anyway. I remember running across this pinned post from plainchicken.com, and making it a while ago when we had some company over. It was a hit, and I decided to make some more this afternoon to last through the weekend. [view her recipe here]
The recipe is extremely simple, I start out with two jalapenos. I use this handy dandy jalapeno seeder (click to buy ~ $6.20 Prime). It makes removing the seeds a breeze, I use it EVERY time. Anyways, I removed most of the seeds, since I still wanted a little spice. Then roughly chop the garlic, cilantro, and jalapeno.
Add the jalapeno, garlic, and cilantro to a food processor. I used a small food processor.
Pulse until all chopped up. Scrape down the sides once or twice if you need to.
Add sour cream and lime juice, and pulse until creamy. Then add milk to your desired consistency. I used all four tablespoons.
Pour into a nice serving dish, and serve with tortilla chips!
- Roughly chop the jalapenos, cilantro and garlic cloves. Add to a food processor and chop, scraping down the sides a time or two. Add lime juice and sour cream, and pulse until creamy. Add milk slowly until you've reached your desired consistency. I added all 4 tablespoons
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