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Chuy's Creamy Jalapeño Dip (The Best Easy Copycat Restaurant Style Recipe)
Chloe Richardson

Chuy's Creamy Jalapeño Dip (Copycat Recipe)

A high-protein, keto-friendly recreation of Chuy's legendary Tex-Mex dip. The velvety texture of Greek yogurt and avocado-oil mayo is brightened by pickled jalapeños and fresh cilantro for a zesty, addictive flavor without processed sugars or carbs.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 cups plain 0% or 2% Greek yogurt
  • 1/2 cup light mayonnaise (avocado oil based)
  • 1 cup pickled jalapeños, finely chopped
  • 2 fresh jalapeño peppers, seeded and diced
  • 1 teaspoon garlic powder
  • 1 tablespoon dried cilantro (or 1/4 cup fresh herbs)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1 tablespoon unflavored collagen peptides or whey protein powder (optional)

Method
 

  1. Blend pickled and fresh jalapeños in a high-speed blender until smooth
  2. Add Greek yogurt, mayonnaise, garlic powder, and lime juice
  3. Pulse in dried cilantro and salt until fully incorporated
  4. For a silkier texture, blend at high speed for 1 full minute
  5. Store in an airtight container with the lid sealed to maintain moisture

Notes

For enhanced freshness, use 1/4 cup fresh chopped cilantro and 3 cloves minced garlic instead of powders
Optional protein boost: 1 tablespoon collagen peptides dissolves undetectably
To adjust heat, substitute milder peppers if needed
Keeps refrigerated for 3-5 days in an airtight container