Looking for a zesty and creamy snack? This Jalapeno Greek Yogurt Dip will do the trick! It’s easy to make ahead of time, uses simple ingredients, and is guaranteed to bring a little heat and excitement to the snack table.
Easy and creamy yogurt dip
Throw this simple creamy dip together in minutes. All you need are a few easy ingredients and a food processor or high speed blender!
This Jalapeno Greek Yogurt Dip is the best partner to a platter of crisp veggies, tortilla chips, pita bread, chips, naan, and crackers. The Greek yogurt makes each bite super creamy while the jalapeno adds a touch of heat. Go ahead and adjust the flavors and spice levels to your liking. It’s easy!
We all know I love making fun dips for friends, like Spicy Queso Dip and Hot Artichoke Dip, and this better-than-storebought recipe is no exception. You can put your knives away because the food processor is going to do all the chopping and blending. In the end, you have a fun snack or side dish that has a similar flare to my Avocado Cilantro Yogurt Dip but still goes great with all of your favorite finger foods.
Why Greek yogurt?
You may be asking yourself, “do jalapenos and yogurt go together?” I think they do!
Greek yogurt transforms a blended veggie dip into a thick, creamy, and luscious snack. Without it, the dip would be thin and lacking a certain flair. The yogurt helps round out all of the flavors and makes each bite super satisfying.
Ingredients you need
The Mexican-inspired ingredients in this creamy jalapeno dip aren’t hard to find, keep your budget low, and pair nicely with a refreshing paloma cocktail. This is what you need to make it:
Jalapeno peppers have a bit of a kick but aren’t super high on the Scoville Scale. The seeds, ribs, and pith (the part closest to the seeds) inside of a jalapeno are what makes it spicy. Depending on what you like, feel free to remove these to make the dip less spicy or keep everything intact for an extra kick.
This adds tang and creaminess to the dip and it’s not to be missed! Any plain Greek yogurt with as much or as little fat (0% fat to whole milk Greek yogurt) will work in this recipe. I tend to use whatever kind of yogurt I have on hand but full fat will make the dip taste the richest.
It’s no problem if you don’t have Greek yogurt at home! Regular plain yogurt or sour cream will work as a replacement. You can even add in a half or whole avocado for extra creaminess.
Green onions and cilantro
A handful of each of these savory herbs brighten up the flavor and add a nice herbiness to each bite. You can leave the cilantro out if you aren’t a fan but I find it provides a nice citrusy balance with the lime zest.
Extra flavor boosters
We really want to have fun with this recipe, which is where the added flavor boosters come in. Garlic, lime, and cumin help the classic Mexican flavors in this dip soar. The lime adds lots of zest where the garlic and cumin blend in savory goodness.
Try your best not to skip these. If you want, you can even add more fun additions like honey or agave for a sweet and spicy variation.
How to make jalapeno dip
Step 1: Combine everything except the lime zest, salt, cumin, and Greek yogurt in a food processor.
Step 2: Pulse to finely chop.
Step 3: Add the remaining ingredients to the food processor.
Step 4: Pulse until the dip has a uniform consistency.
Step 5: Transfer the dip to a bowl and top with queso fresco, sliced jalapenos, and cilantro.
More than just a dip
Sure, yogurt dip for veggies and crackers is great but why not mix it up? Top the jalapeno dipping sauce with queso fresco or cotija cheese, toasted pepitas, cilantro, and cracked pepper, then serve it on the side of cheesy zucchini bites and quesadillas.
The leftovers have more than one use as well! Add a dollop or two of the dip on a salad, nachos or tacos, on Mexican-inspired crostini appetizers, on top of burrito bowls or grain bowls, or with stuffed sweet potatoes.
Making ahead and storing
You can make this Greek yogurt dip up to 3 days ahead of time. Keep the batch in an airtight container in the fridge until you’re ready to eat.
The leftovers can be stored in an airtight container in the fridge as well. They’ll stay fresh for up to 3 days.
It's dip time!
Okay, friend! It's your turn to make a batch of this super easy dip for your next party. When you do, leave a comment below so I can hear how much you and your party guests loved it!
Jalapeño Greek Yogurt Dip
- 2 large jalapeños, seeded and roughly chopped
- 3 green onions, chopped
- 1 cup cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 clove garlic
- 1 ½ cups greek yogurt
- 1 teaspoon salt
- ½ teaspoon lime zest
- ¼ teaspoon cumin
- queso fresco or cotija cheese
- toasted pepitas
- extra cilantro
- extra sliced jalapeños
- Place jalapeños, green onions, cilantro, lime juice, olive oil, and garlic into a food processor. Pulse to finely chop.
- Add remaining ingredients and pulse to combine.
- Chill for at least 1 hour before serving.
- Serve topped with extra cilantro, queso fresco, and jalapeños if you like.
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