I hope you have been blessed with the opportunity to either live somewhere in the country where you have a Chuy’s nearby, or, at the very least, have traveled somewhere where you have been able to dine there at least once.

What a treat! All of their salsas and creams are To. Die. For!

The Creamy Jalapeño Dip is my personal favorite. If it is yours as well, then today is your lucky day.

If you have never tried The Creamy Jalapeño Dip before, then today is your lucky day!

Make this today and all of your friends and family will think you are a superstar. Trust me. Superstar status is the best thing ever. Whenever I’m in the dumps, I whip up some Creamy Jalapeño dip, and BAM! Instant Superstar status!

Here is what you need if you wanna be a superstar like me:

 

(Not pictured is an optional small can of green chilies)

Here’s how you make it:

First you need to roast the poblano pepper(s). There are several ways you can do this:

• roast on the grill
• cut in half, put them on a cookie sheet open side down in the broiler
• roast them over your gas stove, if you have one

 

when you’re done with it, it needs to look like this:

 

Then you put it in a zip-lock bag sauna, and let it hang out for a while to sweat.

While your poblano(s) are sweating, prep all other ingredients and throw them into the blender. Go ahead and clean up your mess so that your poblano(s) are nice and cooled off by the time you have to handle them. (at least 10 minutes)

Once you take it out of the sauna you need to peel off the charred skin. I usually put on rubber gloves and scrape the skin off with a paper towel. You will also want to remove the seeds (unless, of course, you want you mouth to be on fire).

Now that everything is in your blender, blend away!

Grab a beer, open up a bag of tortilla chips; eat, drink, and be a merry superstar!