Creamy Jalapeno Dressing Food

CHUY'S CREAMY JALAPENO CILANTRO DIP DRESSING

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.

CREAMY JALAPEñO (CHUY'S COPYCAT, FROM SCRATCH)

Steps:

• Add all ingredients to a blender of food processor and blend for about 25 to 30 seconds. I used my Cuisinart stick blender, FYI.
• Store for up to 1.5 weeks, depending on the expiration date of your ingredients.

MEXICAN GREEN SALAD WITH JALAPEñO-CILANTRO DRESSING

Steps:

• First, toast the pepitas: combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don't let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
• In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.
• To make the dressing: Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you'd like more heat. Blend again, then transfer to a small jar with a spout, for serving.
• Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving. If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

CREAMY JALAPEñO SAUCE

Steps:

• Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
• Do Ahead
• Sauce can be made up to 3 days in advance and refrigerated.

CREAMY CILANTRO LIME DRESSING

Steps:

• Blend buttermilk, mayonnaise, cilantro, tomatillo, lime juice, jalapeno pepper, ranch dressing mix, garlic, and black pepper together in a blender until smooth. Refrigerate until flavors blend, at least 1 hour.

CREAMY JALAPEñO SAUCE

Steps:

• Enjoy.

SPICY CREAMY CILANTRO LIME DRESSING

Steps:

• Place all ingredients except the lime zest into a food processor and process for 30 seconds, if you want it to be creamier, process for 1 minute.
• Pour into a serving bowl or pitcher and sprinkle zest on top.
• Serve over salad or as a dip with chips or shrimp.

CREAMY JALAPENO DIP (KETO, LOW-CARB)

Steps:

• Wash the cilantro and remove the thick stems.
• Trim the jalapeno and remove the seeds.
• Pulse all ingredients in the food processor until smooth.
• Chill and enjoy!

THE BEST CREAMY CILANTRO SAUCE

Steps:

• Add all the ingredients to the food processor, season with salt and pepper. Blend until smooth and creamy. Taste and adjust salt and pepper to taste.
• Transfer to a dressing bottle or air-tight container and store in the fridge for up to 1 week.
• Use on salads, tacos, burrito bowls, as a dipping sauce or on rice and grilled meats.

JALAPEñO RANCH DRESSING

Steps:

• Place all ingredients in a blender or food processor and blend until smooth. Season to taste with additional lime juice, if needed.
• Store the jalapeño ranch in a tightly sealed jar in the refrigerator for up to 1 week.

CREAMY JALAPENO DIP

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.

CREAMY JALAPEñO DIP {CHUY'S COPYCAT RECIPE}

Steps:

• In a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped.
• Add the remainder of the ingredients and blend/process until mixture is smooth and completely puréed. Adjust seasonings to taste, adding more salt and pepper if necessary.
• Cover and refrigerate for at least 4, but ideally 8 or more, hours. Serve with tortilla chips.

CREAMY JALAPENO DRESSING

Steps:

• 1. pulse mayonnaise, buttermilk, scallions, jalapeno, lime juice, salt, and cumin in a food processor until scallions and jalapeno are minced and dressing is combined.
• 2. This is a good dressing to serve on fish tacos. Makes about 1 cup at 53 calories per tablespoon.

CREAMY JALAPENO

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.

CREAMY JALAPENO RANCH DRESSING OR DIP

Steps:

• Roughly chop the chives, cilantro and jalapeno then place all of the ingredients except the buttermilk into a blender or food processor. Blend until smooth, checking the consistency. Add the buttermilk and blend just until incorporated. Store refrigerated in an air-tight container.