Creamy jalapeño dressing is like ranch with a spicy Mexican kick, and it is delicious on tortilla chips, salads and tacos. This recipe tastes just like the one at Chuy’s!
If you have ever dined with me at Chuy’s, or followed me on Instagram stories you know how much I am obsessed with the creamy jalapeño dressing. I have been trying to copy this recipe for a while.
And friends, I think I have cracked the code!🎉💃🏼🤸🏼♂️ I made some myself that tastes just like the creamy jalapeño at Chuy’s!🙌🏻
All the other copycat recipes I found for this used a ranch packet. But I was able to make my creamy jalapeño totally from scratch. Woo hoo!🙌🏻
I started with my own ranch recipe and just added things and tweaked from there until I got it just right.😋 Good old fashioned trial and error for the win.
And I am completely thrilled with the results!👏🏻🤸🏼♂️
This is great on just about anything in the realm of Text Mex food: tacos, burritos, quesadillas, chips. In fact, I have a chicken taco salad recipe coming up for y’all later this week. And it uses this creamy jalapeño, so stay tuned for that!
I hope you enjoy this creamy jalapeño recipe as much as we have!😋🙌🏻 And if you love making your own dressings and sauces, check our my entire dips, dressing and sauces recipe collection here.
Tools Used to make this recipe
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- Blender to mix the dressing – I am using my stick blender
- Measuring cups and spoons
- Knife and cutting board
- Mason jar, dressing bottle or other lidded storage container (2 cup capacity)
Creamy Jalapeño Recipe
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Creamy Jalapeño (Chuy's Copycat, from scratch)
Creamy jalapeño dressing is like ranch with a spicy Mexican kick, and it is delicious on tortilla chips, salads and tacos. This recipe tastes just like the one at Chuy's!
- 1/2 cup mayonaise (I recommend Duke's, Hellman's or Trader Joe's)
- 1/2 cup sour cream
- 1/4 cup milk (I used 2%)
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1 teaspoon chives
- 2 cloves garlic, medium to large
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- juice of 1/2 lime (about 1 Tablespoon)
- 1/3 cup cilantro leaves
- 1/4 cup sliced pickled jalapeños
- 1 Tablespoon of the pickled jalapeño brine/ juice
- 1/4 cup salsa verde (I like Trader Joe's or Sprouts brand)
Add all ingredients to a blender of food processor and blend for about 25 to 30 seconds. I used my Cuisinart stick blender, FYI.
Store for up to 1.5 weeks, depending on the expiration date of your ingredients.
This recipe makes 2 cups of dressing total.
Note: You can always add more jalapeños for even more heat. I would recommend with what is written and tasting before you add. The amount here is closest to the one I love from Chuy's.