Creamy, Not-Too-Spicy Jalepeno Dip

Awhile back (summer 2016 to be exact), baby Reid and I made the trek to Texas to visit my sister.

There, I fell in love with Tex-Mex. Deep, cheesy, fresh salsa, Tres Leches kinda love. Upon arriving home, I craved all the things and nothing in the Northwest quite compares to the food scene in Texas. Boo! Thankfully, my sister re-created one of my favorite recipes from our trip and blessed me with the recipe. Now, I’m blessing you! Let’s hear it for Creamy, Not-Too-Spicy Jalapeño Dip! 

It’s similar to the dip/sauce/amazingness served at Chuy’s. And I could drink it. 

jalapeno dip

It’s easy to eat a whole bag of chips alongside a bowl of this dip, but usually try to break it up in to at least a few servings :) This week I upped my dinner game and instead of simply serving burritos, I turned that traditional dish into an A+ one by using this dip to create baked wet burritos. You. Can. Too. Prep burrito mix (I shredded up a rotisserie chicken and mixed with a handful (really, two handfuls) of cheese and a cup of red salsa), then, in a 9×13 pan I rolled flour tortillas filled with the burrito mix. I poured two cups of jalapeño dip on top and sprinkled cheese over that. Covered with foil and baked at 375 degrees for 45 minutes. Dom said it was THE BEST. And you guys, he always eats what I make, but it’s been awhile since I’ve served a real “WOW!” dinner. 

So, mix up your own dip and enjoy as is or make wet burritos like us! 

Creamy, Not-Too-Spicy Jalapeño Dip
Serves 6
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
289 calories
3 g
23 g
30 g
1 g
6 g
91 g
307 g
2 g
0 g
24 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 289
Calories from Fat 268
% Daily Value *
Total Fat 30g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 7g
Cholesterol 23mg
Sodium 307mg
Total Carbohydrates 3g
Dietary Fiber 1g
Sugars 2g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup mayo
  2. 1/3 cup buttermilk*
  3. 1/3 cup sour cream
  4. 2 ounces canned jalapeños or 1 fresh jalapeño chopped**
  5. 4 ounce can of green chiles
  6. 1/3 cup cilantro
  7. 1/2 teaspoon minced garlic
  8. 2 tablespoons lime juice
  1. In a food processor, add all ingredients and pulse until smooth.
  2. Use as a dip, on a taco salad, or to make the most amazing wet burritos EVER.
  1. *If you don't have buttermilk, you can substitute 1/3 cup regular milk with 1 tablespoon vinegar. Just mix the milk and vinegar together in a measuring cup and allow it to thicken before adding to the food processor.
  2. **Double the jalapeño if you want more kick!
That Mama Gretchen
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  1. says

    Sounds delicious, but mayo? Might it be close to as good with just sour cream? Ehhh, I guess I can suck it up and just use the mayo..if it really will be this good!

    • says

      I was wondering the same thing about the mayo. Maybe try greek yogurt? This dip sounds DELISH!

    • Gretchen says

      I hear ya, but promise, it works! Embrace the mayo :)

  2. says

    thank you for sharing….nice