Sunny days, boats, sunburns, hangovers, and lost sunglasses. This is what 3-day holidays are made of. The best part is the food! This is the time for letting go and enjoy your time. You’ll be able to welcome any crowd with this copycat Jalapeño Ranch recipe.
I laugh because while I was working to perfect this recipe I think I remade it about 7 times before the final time, when— it made me DANCE! And I KNOW it’s finally right when it makes me dance.Jump to Recipe
It’s NOT MEMORIAL DAY WEEKEND. It’s LABOR DAY WEEKEND. I’m like a 12 year old when it comes to some holiday’s. I always have to double check which holiday it really is. “Wait, is it Labor Day or Memorial Day weekend?!” 🙃 Kevin get’s a little frustrated with me lol.
The Jalapeño Ranch Dip
There is a reason Chuy gives this away for free. It’s easy, it’s cheap, and it’s like crack. I dare you to only dip once. It’s why I make it in small batches.
First, you need canned jalapeños. I’ve seen them be substituted for fresh but I haven’t tried that myself. It may work. Let me clarify CANNED. I mean like in a CAN. NOT a JAR. The canned are milder and have those great carrots in them that will throw a tiny bit of sweetness in them. Both ways are cheap and good options but may alter the flavor a bit.
Second, make sure you take all this seeds out. Oh! And uh…don’t touch your face after you handle the seeds 😆, I speak from experience.
I use my Bullet blender. I like it so I don’t make a massive amount, ‘cause then I’ll find myself running out of chips and having to drink it. That’s embarrassing. I guess maybe not as bad as when I licked the ramekin bowl at Chuys. I have no shame.
You can use up to 1/4 cup milk. I think it’s perfect with that amount after it’s chilled but that could be to preference how thin you want it. Start with 2 tablespoons if you want then increase to 4 tablespoons (4 tablespoons equal 1/4 cup). Remember, it will thicken when it chills.
I hope you dance with your chips and dip like I did! I wish all of y’all have had a blessed and safe weekend. And I want all of y’all to have a good sunburn and keep up with your sunglasses 😝. If not, there’s still time!
Here’s what we’ve been up to…
Kevin has been getting stocked up for winter to come. We have a couple new calves this year too!!
There has been an INSANE AMOUNT of football and volleyball. Both girls started volleyball and Kevin’s with his other wife (football). That’s the life of a coach’s wife this time of year. It’s complete madness — and I wouldn’t have it any other way.
I want to know what you’ve been up to 😊. I want to know how you’ve liked or any thoughts on the recipe! Write your comments below. I’d love to hear from you!
Love to you all!
Chuy’s Jalapeno Ranch (copycat)
- small blender
- 2 seeded jalapenos preferably canned (add more jalapenos for more spice preference)
- 2 tbsp chopped fresh cilantro
- 1 tsp chopped garlic
- 3 tbsp ranch powder (in a jar found in the seasons aisle) or 1 packet of dried ranch
- 1 cup sour cream
- ¼ cup whole milk
- ½ lime squeezed
- In a blender, add all ingredients. Blend for about 5-10 seconds until smooth.
- Cover and chill for 30 min to an hour before serving.