Chuy’s Creamy Jalapeño Dip (Vegan Copycat)

Before going vegan, I was obsessed with the creamy jalapeño dip at Chuy’s, the beloved Tex-Mex chain that’s a full-blown institution here in Texas. It’s creamy, spicy, limey, and dangerously easy to eat by the spoonful. As far as I can tell, this is the first fully vegan version of this Texas classic out there — made plant-based with vegan sour cream, mayo, and a quick DIY ranch seasoning, blended smooth in one food processor and ready in about 10 minutes.

Chuy’s Creamy Jalapeño Dip (Vegan Copycat)

A creamy, spicy, limey vegan copycat of the beloved Tex-Mex jalapeño dip. Ready in 10 minutes flat with just a food processor and no cooking required.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 8 servings

Course: Appetizer, Side Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup vegan sour cream
• 1-2 tbsp vegan mayo to taste
• 1/8-1/4 cup plant milk start with 1/8 cup, add more if the dip is too thick
• 1/2 tsp white vinegar combined with the plant milk for a quick vegan buttermilk
• 1/2 cup cilantro packed
• 1.5 large jalapeño, diced
• 1 tbsp fresh lime juice
• 1/4-1/2 tsp salt
• 1/2 tsp garlic powder
• .5 oz vegan dry ranch seasoning store-bought, or make your own — see the DIY version below

DIY Vegan Ranch Seasoning (if not using store-bought)

• .5 oz powdered plant milk 14g, oat-based works great
• 1/2 tsp dried parsley
• 1/2 tsp dried chives
• 1/4 tsp dried dill
• garlic powder to taste
• onion powder to taste
• salt to taste
• black pepper a dash

Equipment

• Small Bowl
• Blender or food processor
• Knife
• Cutting Board
• Measuring spoons
• Measuring Cups

Method

 

1. In a small bowl, stir together the plant milk and vinegar. Let it sit for 5 minutes to form a quick vegan buttermilk.
2. Add the vegan buttermilk, sour cream, mayo, cilantro, jalapeño, lime juice, salt, garlic powder, and dry ranch seasoning to a food processor or blender. Blend until completely smooth.
3. Taste and add more salt, lime juice, or garlic powder as needed.
4. Serve with tortilla chips, or spoon over tacos, burritos, salads, or enchiladas.

Notes

This is a homemade, plant-based take on the creamy jalapeño dip served at Chuy’s Tex-Mex restaurants — made independently and not affiliated with or endorsed by Chuy’s.

No store-bought vegan ranch seasoning on hand? Make your own: combine .5 oz (14g) powdered plant milk (oat works great) with 1/2 tsp each dried parsley and dried chives, 1/4 tsp dried dill, and garlic powder, onion powder, salt, and a dash of black pepper to taste.

Dip will keep in an airtight container in the fridge for up to 4-5 days.

GF SF

Howdy, friends

My name is Ellese!

At But Make It Vegan, I share vegan meals and desserts that are protein-packed, macro-friendly, and simple. Think Texas copycats and timeless classics all made completely plant-based, no eggs or dairy required.

Check out my E-Book

Shop my
Favorites

Vital Co. (coming soon)

Recipe Key

GF Gluten-Free

SF Sugar-Free

SO Soy-Free

OF Oil-Free

NF Nut-Free

Reviews