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Chuy's Creamy Jalapeño Cilantro Dip (Easy Copycat Appetizer)
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Chuy's Creamy Jalapeño Cilantro Dip (Easy Copycat Appetizer)

A high-protein, low-carb, and keto-friendly dip with a tangy, spicy, and herbaceous profile. Made with sour cream, mayonnaise, pickled jalapeños, and cilantro, this copycat Chuy’s dip is perfect for vegetables, tacos, or wings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1 cup drained pickled jalapeños, chopped
  • 1/4 cup pickled jalapeño brine
  • 1/2 cup chopped tomatillos (optional)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried cilantro or 2 tablespoons fresh cilantro, chopped
  • 1 packet low-sodium "Dry Ranch Dip" mix (no added sugar/maltodextrin) or homemade blend (1 tsp parsley, 1 tsp dill, 1 tsp chives, 1/2 tsp garlic powder, 1/2 tsp onion powder)

Method
 

  1. Preheat oven to 180°F (80°C) and warm dip in a glass bowl for 10-15 minutes
  2. Drain pickled jalapeños, reserving 1/4 cup brine
  3. In a large bowl, combine sour cream, mayonnaise, jalapeños, brine, tomatillos (if using), lime juice, salt, and garlic powder
  4. Stir in cilantro and Dry Ranch Dip mix (or homemade alternative)
  5. Adjust seasoning as needed and keep refrigerated until ready to serve

Notes

For higher protein, substitute sour cream with Greek yogurt.
For stricter keto, omit tomatillos and use homemade ranch seasoning blend.
Store in an airtight container in the refrigerator for up to 3 days.
Serves 8 when used as a dip for 2 tablespoons per serving.
Use soy-free avocado oil mayonnaise if avoiding soy.