Creamy Jalapeno dip

Australia doesn't do Tex Mex.

I love Tex Mex.  I miss Tex Mex.  Life has been a little rough without Tex Mex in my belly every week....

In order to get my fix (so I don't get the sweats, convulsions, and other common withdrawal symptoms) I have to do a bit of 'at home' Tex Mex cookin.  It can be a little tricky, considering the Mexican section of the grocery store consists of about 4 things.  I even have to use Doritos Original as my tortilla chips.  Did you know they made Doritos Original????  Me either, my friend, me either....

I'm not saying my adaptation is the same as the "real deal Houston style Tex Mex" which I know and love, but it sure has helped out with my many cravings!  And after nearly a year away from Texas, I think my substitutes are pretty darn tasty!

This dip is delicious!!  It is soooo similar to Chuy's Creamy Jalapeno sauce-- which is just about the most amazing dip ever made in the history of all the land :)  I actually concocted this recipe from a bunch of similar recipes.  I couldn't go with the standard because from what I have discovered the mayo here has a bit of a tangy (think miracle whip) flavor.  Not exactly a good base for a dip in my opinion.  I am sure I could find a good one but I really try to do a low fat mayo.  So, instead I used low fat Sour Cream with a little bit of buttermilk.  And that is the base of the dip-- so really, it's not too fattening at all!  Hooray!  I can lick the bowl clean and not feel guilty (haha well maybe just embarrassed, hubbys watching.... )

So Here is what I decided makes the perfect dip --now I like some spice in my life so feel free to tone the jalapeno/juice down if you can't handle it ;)

1 cup sour cream (low fat!)
1/4 cup buttermilk
1/2 dry ranch dip package
cilantro leaves,chopped- I only had about 10 or so leaves to use, so that's all I put but I'm sure more would be great!
chives, chopped- only about 3 or so
1/4 cup diced Jalapenos (from the jar)
2 TBSP of the juice from the jar of jalapenos
1/4 tsp black pepper (or about 8 turns from a pepper grinder!)

Then..... all you do is throw everything in a food processor and blitz it all up for a few minutes.  Make sure the jalapenos are chopped up finely.  Then... here is the tricky part.  After you have tested the flavor... you put it away for about 30 minutes.  I really wanted to eat it straight away  (ok, ok I had a few extra chips just to re check the flavors) but its best to let it sit and let all the flavors blend together.  It will get spicier as all the flavors become friends in the fridge so make sure you don't go over board on the jalapenos and juice at the very beginning.  This made plenty for 2 of us, but if I were hosting a gathering I would double the recipe!

So if you've had Chuy's yesterday and don't feel the need to make this extra delicious dip from scratch at home-- I DON'T WANT TO KNOW :)   But if your at home and get the craving (Like me this afternoon) just go in the kitchen and make some!  It only takes a few minutes to whip up!

If your not sure about the buttermilk, just buy it, I'll tell you how to use the rest of it with some homemade Ranch soon!  (yeah, the ranch dressing 'Down Under' is mediocre too.... this is really testing my kitchen skills!)

ENJOY!  And try not to eat it all at once :)