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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.
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Prep Time 10 minutes
Total Time 10 minutes
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.