If you've ever been to Texas... you may have heard of a little place called Chuy's Mexican Restaurant. Mhn, the mere thought that place makes my mouth water. Seriously. They have some amazing Tex-mex.
One of my most favorite things at Chuy's is their Creamy Jalapeño Ranch. It's something that they will serve along side chips, but... you have to ask for it!
I've been trying for years now to find a recipe that's even remotely close to the infamous dip that Chuy's serves. There's a lot of options out there, but none of them can hold a candle to the original, especially when making any healthy substitutions.
Seriously, last year I think I went through 3-4 versions of recipes and still wasn't entirely sold on the outcome of any of them. They were too green, too spicy, not spicy enough...
I eventually gave up in my quest.
The past month or so, my wheels have once again started spinning. What did I do wrong? Did I miss something? There has to be a way.
After much research and a lot of time and anguish... I finally did it!
Of course, this ranch does taste slightly different from the original due to the lighter and more healthy alterations. However, it doesn't taste any less amazing!
I have found that in order for this ranch to reach it's full potential, it must be prepared 12-24 hours in advance and allowed to sit in the fridge so that the flavors can fully marry.
Skinny Jalapeño Ranch
Servings: 8 • Size: About 1/4 Cup • Calories: 67.6 • Fat: 4.8 g • Carb: 3.2 g • Fiber: 0 g • Protein: 2.5 g • Sugar: 1.6 g • Sodium: 208.4 mg
1/2 C. Light Mayonnaise (I used Hellman's.)
1/2 C. Plain Fat Free Greek Yogurt
1/3 C. Sour Cream
1/3 C. Fresh Cilantro Leaves
4 Oz. Chopped Green Chiles
4 Oz. Pickled Jalapeños
1/2 Tbsp. Dry Ranch Seasoning
2 Garlic Cloves
Salt & Pepper to Taste
Toss everything into a blender or food processor.
Blend away to creamy bliss.
Serve as a dip, salad dressing, or even with tacos, enchiladas, or fajitas!
Store leftovers in an airtight container in the fridge for 3-5 days.