One of the greatest things about living in Houston is Chuy’s restaurant. We’ve eaten countless meals there, which are always accompanied by creamy jalapeno dip, a big basket of chips and if we’re lucky, Bluebell push-ups for the girls and a Mexican Martini for mom.
My neighbor, Ms. Terry, shared her recipe for this addicting dip and we approve. Ms. Terry says she fills empty mayonaise jars with the dip and gives it and a bag of chips to her teenage grandkids for Christmas. She says it’s also good served over chicken, fish, and vegetables.
We keep mason jars filled in our fridge to whip out for a quick appetizer when we have guests. It is ideal for superbowl parties since you can make it ahead of time.
By Ms. Terry, Elizabeth’s neighbor
Ingredients:
1 1/3 cups mayonnaise
1/2 cup buttermilk (I suggest one not near expiration since you will not eat the dip all at once.)
1/3 cup canned green chilies
1/3 cup fresh cilantro leaf (stems mostly removed)
1 packet dry buttermilk ranch salad dressing mix (NOT the dip packet)
1/3 cup or less chopped jalapeno, stems and seeds removed
Method:
Enjoying a Push-Up at Chuy's
Process all ingredients in a blender until well combined and smooth. We suggest adding the jalapeño last to control the heat to your taste. The flavor of the dip will deepen over time. I store it in the refrigerator in canning jars. It keeps for a decent amount of time.
You may also like our Mexican Martini recipe.
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