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Creamy Jalapeno Dip

November 16th, 2009

We went to Chuy’s one day last week to celebrate a friend’s birthday.  It just opened here…apparently the first outside of Texas.  It was quite busy but the service and the food were both above average.  The margaritas got our stamp of approval too.  (But 2 people in our party got mojitos and said they were pretty awful.)  I got baja tacos – they had shrimp, shredded purple cabbage. and this amazing sauce they call creamy jalapeno.  The tacos were so good I couldn’t stop thinking about them (I’m not saying the margaritas didn’t have something to do with my happiness).  I decided I had to recreate them at home.

The taco part was easy(ish). Corn tortillas heated in a pan with some non-stick spray.  I used broccoli slaw because I couldn’t find purple cabbage that day.  I bought some shrimp and cooked them.  But the magical creamy jalapeno sauce was really the key. I googled copy cat recipes and found several.  I  took my ideas from them and gave it a try.  My tacos weren’t any where near as good but they were pretty darn yummy.  And the dip/sauce?  It wasn’t an exact replica but is really good.  I’ve been eating it on everything for the past week.  First the tacos, then on a chicken club, on some chicken nuggets, and tonight on a baked potato.  It is cool and fresh with a slight heat at the end.  Yum!

p10101751I will probably halve this next time…it made a lot.

1/2 cup light mayonaise

1/2 cup reduced fat sour cream

1/2 cup buttermilk

1/3 cup salsa verde

1 packet dry ranch dressing mix (e.g. hidden valley)

handful fresh cilantro leaves

2 jalapenos, seeded

juice of 1/2 of a lime

Put mayo, sour cream, buttermilk, and ranch packet into a bowl.

I threw the jalapenos, cilantro, salsa verde, and lime juice in the food processor and pulsed until it was finely chopped.  You don’t want any jalapeno pieces large enough to crunch into.  Put this into the bowl with the other ingredients and whisk until combined.

Why can’t I buy buttermilk in a quantity smaller than a quart? I don’t know what to do with the rest.

p1000776Someone asked if everything I make turns out amazing.  No.  Admittedly, I have enough skills to make most things decent.  There haven’t been many times we’ve had to throw an experiment in the trash and head to McD’s.  (There was an awful, terrible, horrible lentil soup once that tasted like dirt.)  But not everything turns out pretty and yummy.  An example…I tried to make biscuits with the Jiffy mix from my pantry to go under some hamburger gravy concoction.  These were the result.  We ate them but they were kind of like flat, tasteless, hockey pucks.


This entry was posted on Monday, November 16th, 2009 at 9:17 am and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

4 Responses to “Creamy Jalapeno Dip”

  1. Type (little) a Says:

    OMG! We should start a blog called Recipe Wrecks or Recipe Fail!

    I made this Orange Teriyaki Chicken Nightmare one time.

    It contained:

    Orange Marmalade
    Teriyaki Sauce
    Frozen mixed vegetables (which were at once watery AND shriveled up- figure that out)

    I should have RUN at the mention of tapioca. And this delightful mess was all thrown in the crock pot. And the recipe encouraged me to NOT brown the chicken beforehand.

    I apologized and ran to Taco Bell.

  2. jennifer, playgroups are no place for children Says:

    The dip sounds amazing!

    Your biscuits look like mine when I attempt to make them myself. I’ve given up and just get frozen Mary B’s biscuits.

    I had to laugh because this also reminded me of the Fried Chicken disaster of 2001. I’m still trying to live that one down.

  3. Meredith Says:

    I agree with Jennifer, the Mary B’s are pretty good biscuits.

    I’ve heard so many things about the Texas Chuy’s that we’re looking forward to trying it. Unlike you, I have very little success replicating restaurant food at home : )

    I think we have eaten chili for the last 3 days.

  4. jane Says:

    Ways to use buttermilk:
    My favorite is Southern Living’s Best Carrot Cake. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=257583

    I have a recipe book that says that you can make your own buttermilk by adding 1 tsp of white vinegar to 1 cup of milk and let it sit for 5 minutes before you use it. I’ve done this twice recently to make cornbread and it worked well both times.

    We like the Pillsbury frozen buttermilk biscuits that come in a bag…you can take out 2 or 6 at a time depending on your hunger! Or you could do an internet search for buttermilk biscuit recipes and make your own again.

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