Name: Creamy Jalapeño Dip
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Tex-Mex
Ingredients: 3–4 fresh jalapeños, stems removed (remove seeds for less heat); 1 cup mayonnaise; 1/2 cup sour cream; 1/4 cup buttermilk; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1/4 teaspoon cumin; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice; Optional: 1 small clove garlic, minced

A spicy, tangy, and ultra-creamy dip that’s packed with fresh jalapeños, zesty lime juice, and cooling sour cream—this Creamy Jalapeño Dip has become one of my favorite go-to recipes for everything from parties to taco nights. It’s a bold and flavorful sauce that works just as well as a dip for chips as it does drizzled over grilled meats or spooned into burritos.

Why You’ll Love This Recipe

I love this creamy jalapeño dip because it delivers the perfect balance of heat, creaminess, and freshness. The jalapeños bring a mild to medium kick, but I can easily control the spice level by removing the seeds. The combination of mayo, sour cream, and buttermilk makes it rich and smooth, while lime juice and cilantro give it that refreshing finish. It’s quick to whip up in just minutes, and it always disappears fast at any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3–4 fresh jalapeños, stems removed (remove seeds for less heat)

1 cup mayonnaise

1/2 cup sour cream

1/4 cup buttermilk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt (or to taste)

2 tablespoons chopped fresh cilantro

1/4 teaspoon black pepper

1/4 teaspoon cumin

1 tablespoon lime juice

Optional: 1 small clove garlic, minced

Directions

I start by tossing the jalapeños, mayo, sour cream, and buttermilk into a blender or food processor and blend until the mixture turns silky and smooth.

Then, I add all the seasonings—garlic powder, onion powder, salt, pepper, cumin—along with the cilantro, lime juice, and that optional fresh garlic if I want a stronger garlic flavor.

I blend again until everything’s perfectly combined.

After that, I let the dip chill in the fridge for at least an hour so the flavors really come together.

Servings and timing

Servings: 10 servings (about 2 tablespoons each)

Prep Time: 10 minutes

Chill Time: At least 1 hour

Total Time: 1 hour 10 minutes

Calories: 140 kcal per serving

Variations

Less spicy: I remove all the seeds and membranes from the jalapeños or use fewer peppers.

Herb twist: Sometimes I add fresh parsley or green onions for a slightly different green flavor.

Greek yogurt swap: I replace the sour cream with Greek yogurt when I want a lighter version.

Extra tangy: A splash more lime juice or even a little vinegar gives it a punchier profile.

Avocado version: I occasionally blend in half an avocado to make it even creamier and add a mild, buttery flavor.

Storage/Reheating

I keep the dip in an airtight container in the fridge for up to 5 days. It actually tastes even better the next day once the flavors meld. I give it a quick stir before serving again. I don’t recommend freezing it because the dairy base can separate when thawed, affecting the texture.

Related Recipes:

Cookie Dough Dip

FAQs

How spicy is this dip?

It depends on the jalapeños and whether I leave the seeds in. Removing seeds makes it milder, while leaving them in gives it a noticeable kick. I can always adjust by tasting and blending in more peppers if I want more heat.

Can I make this dip without a blender?

Yes, but the texture will be chunkier. I finely chop the jalapeños and whisk all ingredients by hand or use an immersion blender for a smoother finish.

Is this dip gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. I just make sure to check my brand of mayonnaise and spices for any added ingredients.

Can I use pickled jalapeños instead of fresh?

I’ve tried that, and it does work! The flavor changes slightly—more tangy and less fresh—but it’s still delicious. I just reduce the lime juice to balance the acidity.

What can I serve with creamy jalapeño dip?

I serve it with tortilla chips, drizzle it on tacos or nachos, or use it as a spread for sandwiches and burgers. It’s also great with grilled chicken or veggies.

Conclusion

This Creamy Jalapeño Dip is a flavor-packed favorite I keep coming back to. It’s quick, versatile, and always a hit whether I’m hosting friends or just spicing up my own meals. With a few simple ingredients and a blender, I get a creamy, zesty dip that brings the perfect amount of heat to anything I pair it with.

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