Chuy's Jalapeno Ranch Recipe

A close-up of a spoon lifting creamy jalapeno ranch dressing from a glass jar, with sauce dripping back into the jar.

5 from 4 votes

Chuy's Jalapeno Ranch Recipe

This Chuy’s Jalapeno Ranch is the perfect blend of creamy, tangy, and spicy! This addicting dip combines buttermilk ranch, pickled jalapenos, cilantro, and lime for a bold, zesty flavor.

Prep Time10

Total Time10

Course: Dips/Sauces

Cuisine: American

Keyword: chuy's jalapeno ranch recipe, jalapeno ranch salad dressing

Servings:

Author: Tatiana

Ingredients

1/2 to 3/4 cup pickled jalapenos
1/2 cup fresh cilantro tightly packed
2 tomatillos optional
1/2 cup buttermilk if you want it to be thinner, add more buttermilk
1 packet (1 oz.) ranch seasoning about 2 tablespoons
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
salt and pepper to taste
2 teaspoons fresh lime juice optional

Instructions

In a food processor, combine 1/2 to 3/4 cup pickled jalapenos, 1/2 cup fresh cilantro, 2 tomatillos (if using), and 1/2 cup buttermilk. Blend until smooth and well combined.
Add in 1 packet (1 oz.) ranch seasoning, 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 teaspoon garlic powder, salt and pepper Squeeze in the fresh lime juice if using.
Process everything until the sauce is creamy and fully incorporated. If you prefer a thinner consistency, gradually add more buttermilk until it reaches your desired texture.
Give it a taste and adjust seasoning, heat, or acidity if needed.
Transfer to an airtight container and refrigerate for at least 1 hour to let the flavors meld.
🔥 Pro Tip: This sauce thickens as it chills—if it gets too thick, just stir in a little extra buttermilk before serving.

Notes

Store in an airtight container in the fridge for up to 5 days. Stir before serving, as it may thicken over time. Not freezer-friendly due to the dairy-based ingredients.

Nutrition