Chuy's Jalapeno Dip (Copycat)
A creamy, tangy jalapeño dip inspired by Chuy's—perfect chilled or baked until bubbly. Ready in about 10 minutes active time, this dip is ideal for chips, veggies, and party platters.
Ingredients
Base
- 1 cup mayonnaise
- 1 cup sour cream or strained Greek yogurt
- 2 tbsp lime juice
- 2 tbsp pickled jalapeño juice
Mix-ins
- 1 ½ cups shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- ⅓ cup pickled jalapeños finely chopped
- 2 tbsp chopped cilantro optional
- 2 tbsp chopped green onions
Seasoning
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp smoked paprika optional
- Salt and freshly ground black pepper to taste
Garnish/Optional
- Extra green onions and cilantro
- Fresh diced jalapeño or pico de gallo
- Tortilla chips pita, or sliced veggies for serving
Instructions
- Whisk together mayonnaise, sour cream, lime juice, and pickled jalapeño juice in a large bowl. Add garlic powder, cumin, smoked paprika, salt and pepper; whisk until smooth.
- Stir in shredded Monterey Jack, shredded cheddar, chopped pickled jalapeños, cilantro, and green onions until evenly combined. Adjust salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes. Serve cold with chips or veggies.
- Preheat oven to 350°F (175°C). Spoon mixture into a shallow ovenproof dish, top with a little extra cheese, and bake 12–18 minutes until bubbly. Broil 1–2 minutes for a browned top if desired. Garnish and serve hot.
Notes
- For milder heat, rinse the pickled jalapeños before chopping or reduce the amount used.
- Swap half the mayo for Greek yogurt to lighten the dip (flavor will be tangier).
- Best eaten within 3–4 days if refrigerated; reheating the baked version is fine in short bursts.
Nutrition
Calories: 220kcalCarbohydrates: 2gProtein: 6gFat: 22gSaturated Fat: 7gSodium: 420mgSugar: 1g
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