“Chuys Dip” Recipe

This is our go-to dip for tortilla chips at almost every family/friend event we host. It makes an amazing sauce to drizzle over taco salads, burritos, enchiladas, breakfast burritos, or pretty much anything with a Mexican flair you’d use sour cream for. I’ve had the actual Chuys Dip from Chuys, the Mexican restaurant chain – and, I don’t like it as much!

This one’s such a part of our home “culture” that I recently wrote it out for our good friends’ daughter who is recently married and collecting family & friend recipes for her own kitchen. I don’t often make food with super-specific measurements so most of my recipes are hard to mess up, if you stick reasonably to the “eyeball” descriptions.
…And this is one of those!
Hope you enjoy this yummy, addictive dip as much as we all do, here…

Ingredients

• Cilantro – 1-2 bunches, I typically just use 1 for one regular batch, 2 bunches if you double the recipe.
• Salsa Verde of your choice – I like Herdez brand “mild” flavor, a good splash or two – maybe 1/4 cup or so
• Buttermilk (or regular milk if you don’t have buttermilk) – a good splash or two, maybe 1/8-1/4 cup
• Sour cream – couple serving spoons-ful, maybe 1/4 cup
• Mayo – couple serving spoons-ful, maybe 1/4 cup
• Jarred pickled jalapenos – couple forkfuls from the jar, can splash a little juice from the jar into the dip as well – use more if you like more kick in your dip.
• 1 packet dry Ranch seasoning mix

Instructions & Serving Suggestions

• Add all ingredients to a large blender cup and pulse together til blended well.
• Refrigerate for an hour or so if possible before serving, allowing flavors to blend.
• If you prepare it as a dip, feel free to go a tiny bit heavier on the sour cream/mayo and less so on the liquid ingredients. Vice versa if you’re preparing as a sauce or dressing, for drizzling.

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