Creamy Jalapeno Salsa Dip Recipe

I published this recipe a few years ago after a total kitchen fail. I was trying to make a classic salsa verde for taco night, but I got a little too enthusiastic with the jalapeños. It was way too spicy for my family! Instead of starting over, I did what any self-taught baker does in a pinch: I added creamy things to balance it out. A little sour cream, a handful of cheese, and a splash of buttermilk later, my mistake turned into our new favorite dip. This Creamy Jalapeno Salsa Dip was born from a happy accident, much like the discovery of my favorite creamy beef and shells recipe.

My secret for this recipe is to char the vegetables first. It’s a simple step, but it makes all the difference. That smoky flavor is what takes this from a simple green sauce to something you’ll want to put on everything.

Recipe Overview

• Cuisine: Mexican-inspired
• Category: Appetizer, Dip, Sauce
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: About 2 cups

Why This Recipe is So Special

This dip is the perfect bridge between a fresh salsa and a rich, decadent sauce. It has the bright, herby kick of a salsa verde, but it’s smoothed out with cool, tangy dairy.

It’s incredibly versatile. I use it as a chip dip, a taco topping, a salad dressing, or a sauce for grilled chicken. Once you make a batch, you’ll find a reason to eat it with every meal. It’s a fantastic, savory option to pair with something sweet and fresh like a vibrant fruit salsa for a perfect party platter.

The method is simple, but the flavor is complex. Charring the jalapeños and tomatillos unlocks a deep, smoky sweetness. Blending them with fresh cilantro and onion keeps it tasting garden-fresh.

The Full Ingredient List

Here’s everything you’ll need. I promise, it’s all simple stuff you can find at any grocery store. Using full-fat dairy here really makes the texture amazing.

• 6 medium tomatillos, husks removed and rinsed
• 2-3 fresh jalapeño peppers (adjust for your heat preference)
• 1/2 cup chopped white onion
• 1 large garlic clove
• 1/2 cup packed fresh cilantro leaves and stems
• 1/3 cup full-fat sour cream
• 1/4 cup buttermilk (or plain milk)
• 1/4 cup crumbled cotija cheese or grated Monterey Jack
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt, plus more to taste

My Step-by-Step Method

Don’t let the blender scare you! This comes together in just a few simple steps. The most important part is getting a good char on your veggies.

1. First, heat a cast-iron skillet or a grill pan over medium-high heat. No oil needed.
2. Add the whole tomatillos and jalapeños to the dry, hot skillet. Let them cook, turning occasionally, until they are blistered and charred all over. This should take about 8-10 minutes.
3. Remove the veggies from the pan and let them cool just until you can handle them. For a milder dip, slice the jalapeños in half and scrape out the seeds and ribs with a spoon.
4. Roughly chop the charred tomatillos and jalapeños and add them to your blender.
5. To the blender, add the chopped onion, garlic clove, fresh cilantro, sour cream, buttermilk, cheese, lime juice, and salt.
6. Blend on high until the mixture is completely smooth. Stop and scrape down the sides once if you need to.
7. Taste your creation! This is the best part. Add more salt or another squeeze of lime juice if you think it needs it.
8. Pour the dip into a bowl. For the best flavor, let it sit in the fridge for at least 30 minutes before serving. This lets all the flavors get to know each other.

My Top Tips for Success

• Control the Heat: The spice level is totally in your hands. For a mild dip, use 1 jalapeño and remove all the seeds. For a real kick, use 3 and leave the seeds in!
• Char is Key: Don’t rush the charring step. Those blackened spots equal big flavor. If you have a gas stove, you can even char them directly over the flame with tongs.
• Texture Trick: If you prefer a dip with a little more body, swap the buttermilk for an extra tablespoon of sour cream. It will be thicker and perfect for dipping sturdy tortilla chips.
• Make it Ahead: This dip actually gets better the next day. The flavors mellow and blend together beautifully. Feel free to make it up to two days in advance.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to. Here’s how to steer clear of the most common pitfalls.

Not rinsing the tomatillos. They come with a sticky, papery husk. Peel it off and give them a good rinse under cool water to remove the natural film. If you skip this, your dip can taste bitter.

Blending while the veggies are too hot. Let them cool for a few minutes before adding them to the blender. Adding piping hot ingredients to a closed blender can create a lot of steam pressure, which is a mess waiting to happen.

Underseasoning. Salt makes all the flavors pop. Always taste after blending and don’t be afraid to add a little more. The lime juice is also crucial for that bright, fresh finish.

NUTRITION INFORMATION

• Calories: 45kcal
• Carbohydrates: 3g
• Protein: 2g
• Fat: 3g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 2g

*Nutrition is an estimate per 2-tablespoon serving.

FREQUENTLY ASKED QUESTIONS

Can I make this dip without a blender?

You can use a food processor, but a blender gives you the smoothest, creamiest texture. If you use a processor, you may need to stop and scrape the sides down more often to get it totally smooth.

What can I use instead of tomatillos?

Tomatillos have a unique tart flavor. In a real pinch, you could use green tomatoes, but the flavor will be different. I highly recommend seeking out tomatillos—they’re usually near the tomatoes in the produce section.

How long does it last in the fridge?

Stored in an airtight container, your creamy salsa dip will stay fresh and delicious for up to 5 days. Give it a good stir before serving again.

Leave a Reply! (I’d Love to Hear From You!)

Did this recipe save your taco night like it saved mine? I’m a self-taught cook, just like many of you, and I learn so much from your comments and tweaks. Did you make it spicier? Try it on eggs? Let me know how your version turned out in the comments below! And if you loved this creamy, savory dip, you absolutely must try my famous Marry Me Chicken Dip next—it’s another crowd-pleasing favorite. Please give this recipe a 5-star rating—it really helps other home cooks find these recipes.