CREAMY JALAPENO
Creamy Jalapeno is great for dipping veggies and chips. I make it for my family each week. We love it for dipping tortilla chips.
Provided by MSOUTHERN
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 2.6 g, Cholesterol 12.5 mg, Fat 6 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 137.9 mg, Sugar 0.2 g
CHUY'S CREAMY JALAPENO DIP
This stuff is habit-forming! This is the best copycat recipe I've found, as it uses homemade ranch dressing; bottled ranch just doesn't taste very good, in this dip.
Provided by Belinda in Austin
Categories Salad Dressings
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients in blender or food processor, until smooth.
- Serve with tortilla chips, or as a salad dressing.
Nutrition Facts : Calories 7.8, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 11.6, Carbohydrate 1.4, Fiber 0.2, Sugar 1, Protein 0.5
COPYCAT CHUY'S CREAMY JALAPENO DIP
This is one of my favorite dips ever! I could eat it for a meal, really! I like it best with On The Border Cantina Thins. When I first made it, I followed another recipe but found it unlike the original Chuy's dip, so I altered it and I think this is right on the money! Make sure you add the milk a little at a time until you reach your desired consistency. (Most of the copycat recipes I've seen are thick, but I remember it being thin at Chuy's.) My husband high-fived me when he first tasted it. Enjoy!
Provided by emerino
Categories Mexican
Time 40m
Yield 4 cups
Number Of Ingredients 8
Steps:
- 1. Finely chop the garlic, jalapeno, and cilantro (you can use a blender or food processor but I like the little chunks).
- 2. Add sour cream, ranch seasoning, lemon juice, buttermilk and stir.
- 3. Add milk 1/4 cup at a time until desired consistency (about 1 cup total).
- Refrigerate until serving (best if made a day ahead).
Nutrition Facts : Calories 259.5, Fat 24.5, SaturatedFat 14.3, Cholesterol 65.5, Sodium 136.6, Carbohydrate 7.2, Fiber 0.4, Sugar 6.2, Protein 4.2
CREAM CHEESE JALAPENO DIP
Got this on the back of a package of no-brand cream cheese. It sounds good so I'm putting it here for safekeeping and sharing!
Provided by Gidget265
Categories Cheese
Time 10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Beat first three ingredients in medium bowl until creamy. Spread in microwave safe pie plate.
- Microwave on HIGH for 3-4 minutes or until edges are bubbly and center is hot.
- Garnish with Jalapeno peppers or green onions. Serve with Tortilla chips.
CREAMY JALAPEñO CRAB DIP
This cool and creamy crab dip has a feisty streak, thanks to a few classic Tex-Mex ingredients-cilantro, lime and a minced jalapeño pepper.
Provided by My Food and Family
Categories Dips & Spreads
Time 45m
Yield 2-1/2 cups dip or 20 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Combine crabmeat, peppers, corn and cilantro in medium bowl.
- Mix mayo and lime juice. Add to crab mixture; mix lightly.
- Refrigerate at least 30 min. before serving.
Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CHUY'S CREAMY JALAPENO CILANTRO DIP DRESSING
This popular dip/dressing can be a great dip for chips or a flavorful dressing on a salad or burrito bowl.
Provided by Melissa Stadler, Modern Honey
Categories Dressing/Dip
Time 10m
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, and garlic salt.
- In blender or food processor, puree cilantro and pickled jalapenos with a little juice. (If using tomatillos, blend with jalapenos and cilantro).
- Add cilantro jalapeno puree to mayo mixture.
- Stir in buttermilk until you reach desired consistency. Add fresh lime juice, if using.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 3 g, Protein 1 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 772 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
INSANELY AMAZING JALAPENO CHEESE DIP
Take this delicious, 5-minute prep, jalapeno cheese dip to BBQs, cookouts, parties, or any other occasion. This dish will make you the most popular person there! Serve with bread, crackers, or chips.
Provided by happywife05
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine jalapeno peppers, Parmesan cheese, Cheddar cheese, mayonnaise, and green chilies in a bowl. Cut the top off of the sourdough bread and hollow out the center to create a bowl. Fill the bread bowl with the jalapeno mixture.
- Bake in the preheated oven for 30 minutes.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 34.7 g, Cholesterol 25.1 mg, Fat 28.1 g, Fiber 1.9 g, Protein 12.7 g, SaturatedFat 6.8 g, Sodium 1136.7 mg, Sugar 2.5 g
CREAMY JALAPENO DIP
Make and share this Creamy Jalapeno Dip recipe from Food.com.
Provided by Shawn C
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
- No need to drain the cans of chillies or jalapenos, it is a personal option. Spread the dip into a greased casserole dish.
- In a bowl, combine the panko breadcrumbs, the additional 1/2 c Parmesan cheese and melted butter. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes until the top is browned and its bubbling around the edges.
Nutrition Facts : Calories 338.9, Fat 27.6, SaturatedFat 16.1, Cholesterol 84.8, Sodium 568.8, Carbohydrate 12.5, Fiber 1, Sugar 3.9, Protein 11.2
HOUSTON-STYLE CREAMY JALAPENO DIP
After some work, we came up with what we feel is pretty close to the addictive jalapeno dip you get as a "pre-appetizer" at Chuy's in Houston, Texas.
Provided by Kerriedoll
Categories Mexican
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Throw everything into a blender until smooth. For best taste, chill overnight.
- Serve with thin tortilla chips.
Nutrition Facts : Calories 809.7, Fat 83.2, SaturatedFat 16.9, Cholesterol 71.4, Sodium 2081.4, Carbohydrate 16.6, Fiber 2.1, Sugar 8, Protein 3.6
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- In a blender, add the deseeded jalapenos, 2 tablespoons of sour cream, cilantro and garlic. Blend till its smooth.
CREAMY JALAPENO ARTICHOKE DIP - HINT OF HEALTHY
From hintofhealthy.com
- Drain the artichoke hearts and jalapenos. Add the ingredients to a food processor and process for about 10-15 seconds. You can make the dip completely smooth if you wish, but I like to leave some small chunks of artichoke for improved texture.
- Pour the dip into a bowl, and serve immediately or store it in a refrigerator until you’re ready to serve it.
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From ashleemarie.com
- in a blender or food processor blend the mayo, milk and ranch dressing mix (aka homemade ranch dressing)
- Once your at this stage start adding the jalapeños - start with two then tastes and add one at a time - remember the flavor will get spicier over time
CREAMY JALAPENO SAUCE OR DIP - KEVIN IS COOKING
From keviniscooking.com
- In a saucepan over medium high heat, bring the jalapeños, onion and garlic to a boil with enough water to cover. Lower the heat, cover the pan, and simmer for 15 minutes. The vegetables should change in color and be fork tender, but not mushy. Drain and set aside.
- Transfer the drained jalapeños, onion and garlic to a blender or food processor, combine with the oil, vinegar, salt and cumin.
- Process until smooth and creamy, about 1-2 minutes. Taste for salt, or vinegar and adjust if necessary. Transfer to a squeeze bottle, and refrigerate. It will last for about a week and makes 2 to 2 1/2 cups total.
CREAMY JALAPEñO CHICKEN ENCHILADAS - FIVEHEARTHOME
From fivehearthome.com
- To make the Creamy Jalapeño Sauce, in a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped. Add the sour cream, buttermilk, 1/2 cup salsa verde, garlic powder, onion powder, salt, and pepper, and blend/process until the mixture is smooth and completely puréed. Adjust the seasonings to taste, adding more salt and pepper if necessary. Cover and refrigerate for at least 4 hours, to allow the flavors to blend and the sauce to thicken.
- Remove the Creamy Jalapeño Sauce from the refrigerator. Heat a large saucepan over medium heat; add the olive oil and swirl to coat. Add the chicken to the pan and allow it to cook for a few minutes until just heated through, stirring frequently to prevent sticking. Stir in the garlic and cook for another 30 seconds or until fragrant. Remove the pan from the heat and stir in the remaining 1 cup salsa verde plus 1/2 cup of the prepared Creamy Jalapeño Sauce; set aside.
- Preheat the oven to 350°F. Spread a thin layer of Creamy Jalapeño Sauce in the bottom of a large, deep baking dish.
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- In a large bowl, mixer or food processor beat cream cheese, mayonnaise, cheese, chilies and peppers until blended.
CREAMY JALAPEñO RANCH DIP - HIDDEN VALLEY
From hiddenvalley.com
- Mix all of the ingredients together except garnishes until well-combined. Refrigerate for at least one hour to let the flavors come together.
- If desired, garnish with cilantro and jalapeño slices. Serve with tortilla chips or fresh vegetables.
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From 5boysbaker.com
- In a large bowl, combine all ingredients together on medium speed using a hand mixer until well combined (or use your electric mixer).
- Spoon mixture into a large baking dish (a 9×9 or 8×8 pan works, or a 10-inch pie plate works great too).
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- Garnish with parsley, if desired. Serve immediately with toasted baguette slices, crackers and/or sliced vegetables for dipping.
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- Place all ingredients for the cashew cream cheese, except the water, into the food processor (just rinse it out after the salsa). Puree until smooth. Add the 1-2 tbsp of water, if needed, to thin it out.
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