Last summer I was bound and determined to figure out how to make Chuy's creamy jalapeno dip. I'm almost positive angels sneeze this stuff. If you don't have a Chuy's in your state or country of residence let's pause for a moment of silence - and mourn.
I posted this recipe last summer, but I'm posting it again - because later today, I'm sharing our very favorite way to eat this concoction of creamy hallelujah sauce.
3/4 cup mayonnaise
2 tsp. dried parsley
2 tsp. garlic granules
2 tsp. dill
2.5 tsp. onion powder or granules
2.5 tsp salt
1 tsp pepper
1 cup milk
2 jalapenos with seeds
2 jalapenos without seeds
juice of one lime
2 tsp. red wine vinegar
1 bunch of cilantro
Toss every single ingredient in a blender and puree until nice and smooth. The sauce thickens up significantly in the refrigerator. At least it thickened that one time we managed to get it in the frig before gobbling it all up.
Try not to eat it all up in one setting. Just try.
Best way to eat creamy jalapeno? On a fish taco. Recipe HERE.