Creamy Jalapeño Dip

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This creamy jalapeño dip helped me lose 80 pounds!

creamy jalapeno dip

In the process of changing my eating habits and eating healthier foods I needed some satisfying low calorie snacks. If they had protein in them, that was a plus. With my new low calorie, low carb, high protein way of eating I terribly missed chips and dip. I searched the grocery store for something ready-made and found nothing very appealing. So, I decided to concoct my own recipe. This was the delicious result.

My family didn’t eat it at first because it was “Mom’s diet food” which was either forbidden or something they would never consider consuming anyway. But one day my 20 year old son asked if he could try it. From that point on I was making a weekly double batch of this Creamy Jalapeño Dip (which he affectionately referred to as “Crack Dip”). I would eat my Creamy Jalapeño Dip with small bell peppers, and the rest of the family enjoyed it with tortilla chips.

Besides tasting delicious, the next best thing about this dip is that it’s fast and easy to make. Just gather a few ingredients, and place them into a mini food processor. I have a KitchenAid 3.5 cup Mini Food Processor (in the color Ice) that is the perfect size for making dips.

Creamy Jalapeño Dip Ingredients

  • plain Greek yogurt
  • olive oil mayonnaise
  • fresh cilantro
  • dry ranch dressing mix
  • jalapeño peppers
  • lime juice

How To Make Creamy Jalapeño Dip

Place Greek yogurt into a food processor and put the ranch dressing mix on top of it. (Ranch dressing mix isn’t pictured, but put it right on top of the Greek yogurt.)
Rip the tops (leaves) off the cilantro bunch and place into the food processor.

Cut the ends off of the jalapeño peppers then slice into quarters. For spicier dip leave the seeds and membranes in the peppers. For less spicy dip remove the seeds and membranes.
Place into food processor.

Place lid on the food processor and run on high until all ingredients are incorporated.
Drizzle 1-3 tablespoons of lime juice (to taste) into the processor as it’s running.

Open food processor and add sour cream or mayo (whichever you prefer).
This thins out the consistency of the dip. If you prefer a thicker dip, you can add more Greek yogurt instead.

At this point you should taste your Creamy Jalapeño Dip and decide if it needs more jalapeños. The heat level of Jalapeño can vary a lot. I’ve made batches with one extremely hot pepper and other bathes with 3-4 less spicy ones. If you want more heat, this is the time to add more jalapeños.

Store in a sealed container in the refrigerator.
Great served with tortilla chips or bell peppers.

Tips & Tricks

  • You can use 2%, 5% or full fat plain Greek yogurt.
  • Add the jalapeños one at a time and taste after mixing in each one. The level of heat can vary greatly pepper to pepper.
  • The mayonnaise is optional but will make the dip thinner consistency than if you only use the Greek yogurt.
  • You can substitute sour cream for Greek yogurt if desired.

Creamy Jalapeno Dip

A healthy dip for snacking the whole family will enjoy. Adjust the heat as you like it.
Prep Time 10 mins
Course Appetizer, Snack, Snacks
Servings 6 servings
Calories 111 kcal

Equipment

Ingredients
  

  • 1 cup Plain Greek yogurt (2% or 5%)
  • 1/2 cup Olive oil mayonnaise (sour cream can be used as a substitute)
  • 1 bunch Fresh cilantro
  • 2 packets Dry Ranch Dressing Mix
  • 3 Jalapeno peppers
  • drizzle Lime juice

Instructions
 

  • Place Greek yogurt into a food processor and put the ranch dressing mix on top of it.
  • Rip the tops (leaves) off the cilantro bunch and place into the food processor.
  • Cut the ends off the jalapeno peppers then slice into quarters. For spicier dip leave the seeds and membranes in the peppers. For less spicy dip remove the seeds and membranes. Place into food processor. Use the peppers to push the cilantro leaves down as you put them in.
  • Place lid on the food processor and run on high until all ingredients are incorporated.
  • Drizzle 1-3 tablespoons of lime juice (to taste) into the processor as it’s running.
  • Open food processor and add mayo or sour cream (whichever you prefer). Fill it all the way to the top. This thins out the consistency of the dip. If you prefer a thicker dip, you can add more Greek yogurt instead.

Notes

Store in a sealed container in the refrigerator. Great served with tortilla chips or bell peppers.

Nutrition

Serving: 25TbspCalories: 111kcalCarbohydrates: 5gProtein: 6gFat: 8gSodium: 211mgSugar: 2g
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