I love dips, and salsa’s. Anything with tortilla chips is alright with me. So when my girlfriends took me out to a Tex Mex restaurant called Chuy’s for my good bye meal (when we moved from Houston to Salt Lake City) I just HAD to try the dip my girlfriend was raving about… DUDE it was AMAZING! I think I ate an entire bowl myself. I definitely ate more dip than the entree.
As soon as I got settled in our new place I spent the next week trying a ton of different copycat recipes, mixing a few different ones together and finding PERFECTION! ALL my family loves this, my sister, parents, husband and even the kiddo’s! Baby Boy and The Reader can down a batch just the two of them! I NEVER make a single batch anymore, Always a double or triple batch of goodness!
- 1 1/2 cups ranch dressing (I make my own)
- 1/2 cup sour cream
- 1 (4 ounce) can green chilies
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lime juice
- 1-3 tablespoon fresh cilantro
- 2-4 pickled jalapeños to taste
- I make my own ranch first, mixing it in the blender
- Then add everything but the jalapeños and blend until smooth.
- Once your at this stage start adding the jalapeños to taste.
- Chill for a few hours or over night and serve!
- Keep refrigerated.
The Pickled Jalapeno’s are what MAKES this dip so amazing. They are usually in the Mexican section of the grocery store, and usually there is carrot slices and onions in the can too, but I just pull out the jalapeno’s, cut off the stem and toss them into the blender. Word of warning, as you add jalapeno’s to taste I will say the dip get’s “hotter” as it get’s older. It never lasts long at my place so it’s not a big deal but if your making it early for a party or something just keep that in mind.
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