Name: Chuy’s Creamy Jalapeño Ranch Sauce
Prep time: 10 min
Total time: 10 min
Cuisine: Tex-Mex
Ingredients: 1 cup mayonnaise; 1/2 cup buttermilk; 1 (1 oz) packet ranch seasoning mix; 1/2 cup pickled jalapeños (with juice); 1/2 cup fresh cilantro, loosely packed; 1 tablespoon lime juice; 1/4 teaspoon garlic powder; Salt, to taste

Why You’ll Love Chuy’s Creamy Jalapeño Ranch SauceRecipe

This recipe captures the classic flavor of the beloved restaurant sauce right at home. Roasting the jalapeños adds depth without too much heat, while the balance of sour cream, mayo, and ranch seasoning gives it that silky texture you’ll crave. It’s incredibly adaptable—use it with chips, tacos, burritos, veggies, or even as a sandwich spread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup sour cream
¼ cup mayonnaise
2 tablespoons dry ranch dressing mix
¼ cup milk or buttermilk
2 roasted and diced jalapeño peppers (or 1 small can diced green chiles)
2 cloves garlic, minced
2 tablespoons fresh cilantro leaves, chopped
1 tablespoon fresh lime juice (juice of ½ lime)

Directions

Roast the jalapeños (if using fresh): Wash, halve, and remove seeds/membranes for milder heat. Place on a baking sheet and broil 5–7 minutes until lightly charred. Let cool and chop.
Blend ingredients: In a food processor or chopper, add sour cream, mayonnaise, dry ranch mix, milk, roasted jalapeños, minced garlic, cilantro, and lime juice. Pulse until well combined.
Adjust flavor: Taste and tweak with extra jalapeño for heat, more lime for brightness, or a splash of milk for a thinner consistency.
Chill: Refrigerate for at least 30 minutes (ideally 2 hours) so the flavors develop.
Serve: Enjoy with tortilla chips, drizzled over tacos, burritos, or as a veggie dip.

Servings and timing

Servings: About 8 servings
Prep Time: ~10 minutes
Cook Time: ~10 minutes (mostly roasting the jalapeños)
Chill Time: ~30 minutes or more for best flavor

Variations

Mild heat: Remove all seeds and membranes before roasting.
Medium kick: Leave some seeds in for balanced spice.
Extra heat: Keep most seeds intact or add an extra jalapeño.
Shortcut: Use a can of diced green chiles instead of roasting fresh jalapeños.

Storage/Reheating

Store the sauce in an airtight container in the refrigerator for up to 2 weeks. If it thickens too much, whisk in a little milk before serving. Do not freeze, as dairy can separate when thawed.

FAQs

What is creamy jalapeño ranch sauce like?

It’s a smooth, tangy, slightly spicy sauce combining jalapeños, ranch seasoning, lime, and a creamy base. It pairs well with chips, tacos, and more.

Can I make this without roasting the jalapeños?

Yes—use jarred diced green chiles or fresh jalapeños raw, but roasting deepens the flavor.

How can I make it less spicy?

Remove all seeds and membranes from jalapeños before roasting.

Can I make it spicier?

Yes, leave more seeds and membranes in the jalapeños or add an extra one.

Is this sauce gluten‑free?

Usually yes, as long as the ranch dressing mix you use is certified gluten‑free.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can work for a healthier twist, though it may change texture slightly.

What can I serve it with?

Great with tortilla chips, tacos, burritos, grilled veggies, or as a sandwich spread.

Do the flavors get better over time?

Yes—letting it rest in the fridge for a couple of hours enhances the taste.

Can I thin it to use as a dressing?

Yes—add a bit more milk or buttermilk to reach dressing consistency.

How long does it last in the fridge?

Up to about 2 weeks in a sealed container.

Conclusion

This homemade Chuy’s creamy jalapeño ranch sauce brings the essence of the restaurant favorite straight to your kitchen with simple ingredients and easy steps. Whether you’re dipping chips, topping tacos, or drizzling over salads, it’s a versatile sauce you’ll make again and again.