After a real need for some Chuy’s jalapeno dip/dressing, I took to the corners of the internet to cobble together a version of the recipe to feed my craving. The result was very favorable and I’m only remiss that I can’t buy jalapenos in Switzerland, making this dip a true luxury! Oh, la, la!

Chuy’s Copycat Jalapeno Dip

• 3 fresh jalapenos, with seeds in tact for heat (adjust to your preferences)
• 1/3 c. packed fresh cilantro
• 1/2 c. mayo
• 1/2 c. sour cream
• 1/3 c. salsa verde
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• Salt & pepper to taste

1. In a food processor, pulse peppers with their seeds (if you like heat) until they are minced.
2. Add the remainder of the ingredients and process until smooth.
3. Allow to chill in the refrigerator overnight if possible, if not at least 8 hours so it can thicken and flavors can develop.

Note: some recipes claim to add 1/2 c. buttermilk, which I did try, but found it far too runny.