What’s the PERFECT Cinco de Mayo food? Chuy’s Creamy Jalapeño Dip, of course. Now we can make our own Jalapeño Dip at home…even make it dairy-free!
Do you remember the first time YOU had it? Our community theater group wanted to go out to eat after a show, and Jay (maybe 13 at the time) chose Chuy’s…fairly new to our area then. We entered the door, and he erupted: “You gotta try their jalapeño dip…it’s my favorite!” One taste, and I was sold!
Fast forward a little more than a decade (WHAT???), and I don’t get to Chuy’s very often and can’t do dairy at all. So, when going over my friend Debbie’s pics for Mexican bars in last week’s post, I saw that jalapeño dip and had to know more. Yes, she’d worked up a copycat recipe, and of course, I could use it in the blog. Next step, me trying to make it Whole30 and dairy-free…and I did!
Debbie’s Copycat of Chuy’s Creamy Jalapeño Dip
- ¾ c mayo
- ¾ c sour cream
- ¼ c buttermilk powder
- 1 T parsley
- ½ t dill
- ½ T onion powder
- 1 t minced onion flakes
- ¾ t garlic powder
- ½ t salt
- ¼ t pepper
- 1 t chives
- ½ c pickled jalapeños
- ½ c fresh cilantro (ends trimmed)
- 2 T lime juice
Combine all ingredients in a bullet-type blender (or use an immersion blender) to fully process everything. Refrigerate at least 8 hours before serving for the best flavor!
Whole30 Copycat Jalapeño Dip
- ¾ c homemade mayo (recipe here)
- ¾ c coconut sour cream (recipe here)
- 1 T parsley
- ½ t dill
- ½ T onion powder
- 1 t minced onion flakes
- ¾ t garlic powder
- ½ t salt
- ¼ t pepper
- 1 t chives
- ½ cup pickled jalapeños
- ½ c fresh cilantro (ends trimmed)
- 2 T lime juice
Combine all ingredients in a bullet-type blender (or use an immersion blender) to fully process everything. Refrigerate at least 8 hours before serving for the best flavor!
(Basically, you’re simply replacing the mayo and sour cream with W30 compliant versions AND leaving out the buttermilk powder. I wrote it out though so we could have the whole thing in one place…haha I sometimes end up bookmarking my own recipes!)
Or how about Homemade Ranch?
If you want just plain ranch dressing, use those same ingredients from parsley through chives, add the buttermilk powder if you want, and put it with your mayo and sour cream. If it turns out too thick, you can thin it with milk just a little at a time to reach your desired thickness.
I’ve never made my Ranch dressing with buttermilk powder (you know, the dairy problem…). But if you make your own Ranch seasoning (like this from Erin Chase), you can substitute 3 T of that for the ingredients from parsley through chives.
My husband can eat commercial Ranch dressing without a problem, but honestly, if I have the homemade dairy-free version made, he prefers that! (Have to fight him for it!)
Are you ready for Cinco de Mayo?
I am! This dip is the one thing I gotta have for my Cinco de Mayo meal…hope it will become a favorite of yours, too. What other Mexican foods are your favorites? Drop ‘em in the comments below so everyone can see!
Looking for Mexican ideas for Cinco de Mayo?
