“This is a dip very similar to the dip they serve at Chuy's restaurant. It appeared in the food section of yesterday's Houston Chronicle. Great with tortilla chips, veggies, or even a salad dressing.”
READY IN:
20mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 12 cup pickled jalapeno pepper
  • juice from pickled jalapeno pepper, to taste
  • 1 (1 ounce) packet buttermilk ranch salad dressing mix
  • 12 cup buttermilk
  • 1 cup mayonnaise
  • 12 bunch cilantro, stems removed, chopped

Directions

  1. Place the jalapenos in the blender and puree until very fine, using juice as needed.
  2. Mix the dressing mix, buttermilk,mayonnaise, and cilantro in a separate bowl; add to pureed jalapenos.
  3. Mix in blender.
  4. The dip is best if you refrigerate it overnight.

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