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Chuy'S Jalapeno Dip

Chuy's jalapeno dip is a creamy, tangy jalapeño spread with a bold kick that balances heat with smooth richness. Cook the filling until thick, then chill for a thicker scoop-able texture and bright flavor.
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Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese
  • 8 oz Cream cheese Set out briefly so it softens for easier mixing.
Sour cream
  • 1 cup Sour cream Use full-fat for a thick, creamy dip.
Jalapeños
  • 4 oz Jalapeños Use chopped jalapeños; drain well if they’re very wet.
Brie
  • 8 oz Brie Cut into small pieces so it melts smoothly.
Garlic
  • 2 clove Garlic Minced or finely grated for even flavor.
Chili powder
  • 1 tsp Chili powder Adds smoky warmth that complements the jalapeños.
Salt
  • 0.5 tsp Salt Adjust at the end to taste.
Black pepper
  • 0.25 tsp Black pepper Freshly ground if possible.
Crackers
  • 1 Crackers For serving; choose sturdy crackers that scoop well.

Equipment

  • 1 Dutch oven

Method
 

Cook the dip
  1. Heat a Dutch oven over medium-low heat. Stir cream cheese and sour cream together until smooth, 3-5 minutes, watching for any scorching at the bottom.
  2. Add chopped jalapeños, garlic, and chili powder. Cook, stirring constantly, for 5-7 minutes so the mixture thickens and the jalapeño flavor blooms.
  3. Reduce heat to low and add brie pieces. Cook and stir for 10-12 minutes, until the brie melts completely and the dip looks glossy and cohesive.
  4. Season with salt and black pepper. Simmer gently for 2-3 minutes, then turn off the heat when the dip is thick enough to hold a spoon trail.
Serve
  1. Spoon the warm dip into a serving bowl and serve with crackers immediately. If you prefer a thicker texture, let it sit 5-10 minutes before serving.

Notes

Pro tip: drain jalapeños well (and pat if needed) to keep the dip from loosening. Store in an airtight container in the refrigerator up to 4 days; rewarm gently in a saucepan, adding a splash of sour cream if it thickens too much. Freezing isn’t recommended because dairy can separate. For a dairy swap, use cream-cheese and sour-cream alternatives labeled for melting/heat stability, and warm gently to reduce graininess.