“Cool, creamy, and spicy. Crazy good salad dressing you could also use as a dip. This recipe is a lot like the dip they serve at Chuy's, which is a restaurant we have in Texas.” - by bbqgirl
Ingredients
Adjust Servings
Original recipe yields 3 cups
Directions
- Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
- Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.
Nutrition
Amount Per Serving (12 total)
- Calories
- 49 cal
- 2%
- Fat
- 0.1 g
- < 1%
- Carbs
- 8.4 g
- 3%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"We are well aquainted with Chuy's Creamy Jalapeno and everyone in the family makes our own version. This is a nice spin on it with the homemade green sauce. I usually use an entire bunch of cilantro a..." See morend half sour cream/ half non-fat yogurt. Wonderful dip with crudite veggies or tortilla chips."
Sarah Jo
"Okay, so this is what I did. I followed the recipe exact only using one full batch of Scotdog's dry ranch dressing mix minus the dry buttermilk powder, which I ended up stirring in after all once I ta..." See morested it. I think this dip is GREAT. The cilantro with the tomatillos and the ranch and the peppers all work together with the sour cream base into this dip of wonderfulness. New favorite dip. It's really great. I think this would be a great topping for a low-calorie nacho plate or part of a sour cream filling for burritos/enchiladas. I might just use it. Way to rock it, BBQgirl. NOTE: I did not have whole pickled jalapeno peppers, so I used pickled jalapeno rings....gosh....a good handful."
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