This creamy jalapeño dip combines tomatillo sauce, sour cream, and pickled jalapeños for an authentic Tex-Mex appetizer that comes together in minutes. The tangy-spicy balance and fresh cilantro make it a standout copycat recipe.
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In a blender, combine the tomatillo sauce and sour cream.
Add the mayonnaise and buttermilk to the blender.
Drain the pickled jalapeños, reserving about 2 tablespoons of the juice. Add the drained jalapeños to the blender.
Add the reserved pickled jalapeño juice, fresh cilantro, dry ranch seasoning mix, and garlic salt.
Secure the lid and blend on high speed until the mixture is completely smooth and creamy.
Pour into a serving bowl and serve with tortilla chips.
Cover and refrigerate up to 3 days. Stir well before serving; no reheating needed as it's best served cold or at room temperature.
Yes. Prepare up to 2 days ahead and refrigerate covered. Stir well before serving; the dip may separate slightly when stored.
Medium heat from pickled jalapeños and jalapeño juice. Reduce the jalapeños or juice by half for milder, or add more for extra spice.
Tortilla chips, fresh vegetables, or crispy tortilla strips work best. It pairs well with beer or margaritas.
Fresh jalapeños will work but lack the tangy brine flavor. Roast them first, then add 1 tbsp lime juice or vinegar to mimic the pickled taste.
Yes. Double or halve all ingredients proportionally while keeping the ranch seasoning at 1 tbsp per 2 cups of base mixture.
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