As an Austin transplant living in Seattle, one of the things I miss the most is Chuy’s. Nothing comes close to their chips, salsa, and creamy jalapeño dip. At least 10 years ago I searched to find a recipe and stumbled across this copycat recipe which, for reasons totally unknown, includes tomatoes. Anyone who’s ever eaten it can tell you there are no tomatoes in sight.
Using that as a starting point, I created this version which, while not perfect, is a pretty good rendition of this taste of Austin.
(Almost) Chuy’s Creamy Japaleño Dip
- 1/2c sour cream1
- 1 1/2c ranch dressing
- 4oz can hatch green chilies, drained
- 4oz can sliced jalapeños, drained
- 4 tbsp fresh cilantro
- 1/2 tsp salt
- 1/2 tsp garlic
- splash of lemon juice
Combine all ingredients into blender and puree until smooth. Chill and serve with corn tortilla chips (preferably warm ones).
1 See also my attempt at a vegan version of this recipe!