Chuys Creamy Jalapeno Dip

*Some of these photo's are blurry. The camera was having focusing problems while we were making the dip. Because I wanted to get this post out I was too impatient to try another time* 

Calling all Chuy's lovers!!

If you are like me, and you love Chuy's Creamy Jalapeno dip, Jesse and I have made a dip that tastes nearly the same. It's cheaper, and it makes a lot more than you can buy at the store. Plus you make it whenever you want. Where I live the nearest location is about 45 minutes away so it's nice knowing I can make a pretty decent copy cat of it right at home! 

Okay so first things first you need the equipment. I got the Ninja Master Prep Professional for Christmas. My dad is a great cook and he uses his Ninja for so many things so of course I wanted to get one too. As you can see from the box that it comes with three different sized holders. I used the middle one. For anyone who doesn't know what the Ninja is or how to use it, the video below can show you exactly that, along with how to make some tomato salsa! 

Okay so what is next? Oh the ingredients, duh! 

Okay so following the pictures you items you will need are:

• 1 cup of Sour Cream (any brand)
• 1 cup of Mayonnaise (any brand)
• 1/2 cup of Pickled Jalapeno Peppers (make sure they are pickled) 
• 1/2 cup of fresh Cilantro
• 2 tablespoons of fresh lime juice (which is about two full limes)
• 2 cloves of Garlic
• 5 tablespoons of dry Ranch Dressing mix (not pictured)

Okay so now that you have all the ingredients together, you need to wash and dry the cilantro. Lightly chop up the cilantro and disregard most of the stems, leaving mainly the leaves. If you have a lime squeezer that is a huge plus. Now just get all the ingredients and put it in the blender. 

No special way to put everything in, just dump it all in. 

Okay so now that you have all the ingredients in the blender, put the lid on. Make sure it is nice and tight.  If you are using a Ninja make sure you have the blades inside before you put the ingredients in, unlike I did. I totally forget. So then you will put the lid on and get the bullet and stick that in the center. Make sure you align it properly so it fits right in. 
Give it about 7-8 pulses.

So it should look like this, obviously. I think I did mine a little too much. Make sure you only do 7-8 pulses or else it will get too thin. Chuy's dip is kind of thin, but it still has chunks. You want the chunks. Unless you don't then do as you please! 

So now you just pour it in a bowl that is easily refrigerated and you are good to go! It tastes great right away but if you leave it in the fridge overnight the flavors set in and it will taste a lot better. 

I know the photo is blurry, I am sorry. When we make more I will post better photos!

So the verdict? 

Well we both decided it definitely needed more jalapenos. At least another half a cup. I have seen on sites where they put diced green chiles. Which to me, I don't believe that is what's in the real dip. It taste more like just jalapenos. We also decided the garlic was a little too much. So next time we are going to put 1 1/2 cloves. I'll just cut one in half. If I remember correctly (because we actually made this two weeks ago) that it needed more lime. Now we didn't have a lime squeezer. So I think because we couldn't get all the juice out with our hands that that is the why it felt like it needed more. 

Now of course these are all personal opinions. Everyone's taste buds are different, so you may think it tastes great. So just try the dip out with the ingredients above and go from there. Next time we are going to make some minor tweaks and see if we can get it to taste more like the real dip. I will let you know the verdict on that. But regardless, it was amazing; and also gone in a matter of two days haha.

Hopefully you guys will try it and love it like we did! Let us know if you find a better recipe or have any tweaks for this one! Hope you guys enjoy!! 

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