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Chuy's Creamy Jalapeño Cilantro Dip Dressing

  • Yield: 32 Tbs 1x


  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 pkt Dry ranch dip seasoning
  • 1/8 tsp garlic powder
  • 1/8 tsp sea salt
  • 1/2 cup cilantro (tightly packed)
  • 3/4 cup pickled jalapeños (plus some of the juice)
  • 1/4 cup buttermilk (more if need for desired consistency)
  • 2 medium tomatillos (OPTIONAL)
  • 2 tsp fresh lime juice (OPTIONAL)


  1. In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, powdered garlic, and salt.
  2. In a blender or food processor, puree cilantro, jalapeños, and tomatillos (if using) with a little of the juice from the jalapeños.
  3. Add the cilantro puree to the mayo mixture.
  4. Stir in the buttermilk until you reach the desired consistency.
  5. Add the lime juice, if using.
  6. Refrigerate until ready to serve.
  7. Will last several weeks in the refrigerator.



  • Category: Relish/Condiment


  • Serving Size: 2 Tbs
  • Calories: 70
  • Fat: 6.75 g
  • Carbohydrates: 1.58 g
  • Protein: 0.75 g
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