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This 10-minute Jalapeño Greek Yogurt Dip packs a punch! It’s easy to make using simple ingredients and is guaranteed to bring a little heat and excitement to the snack table.
A flavor-packed cold dip for parties
I’m a huge fan of make-ahead dips for parties. But I need more excitement than the typical batch of hummus or ranch dip can bring! Something with pizazz and flavor, but not a lot of ingredients or complicated steps…
That’s where jalapeño Greek yogurt dip comes in! This perfectly balanced dip is a quick and easy party appetizer with creaminess, spice, and tang in every bite. All you need to do is blend the short list of Mexican-inspired ingredients in a food processor, chill it in the fridge, then enjoy.
It’s the best partner to a platter of crisp veggies and chips but also works well as a burger spread and taco topping. Enjoy it with anything you like, including even more party dips! When you put jalapeño yogurt dip, Cold Whipped Ricotta Dip, and Sour Cream and Chive Dip on the table, there’s no stopping your guests.
Ingredients you need
A handful of budget-friendly, Mexican-inspired ingredients transform into a bright and creamy party snack once blended together. This is what you need:
This is the star of the show. Jalapeños are a mild to moderately spicy pepper with 2,500 to 8,000 Scoville Heat Units. They give this dip a noticeable kick, but nothing that you can’t handle!
Still, if you aren’t into spicy foods, one of the best ways to turn down the heat is to remove the peppers’ ribs and white pith. According to The Kitchn, these contain a compound called “capsaicin”, which holds most of the chili peppers’ spicy heat.
Once you get a feel for this spicy Greek yogurt dip, try swapping one or all of the jalapeños with other chili peppers. Serrano, habanero, and aleppo peppers are all hotter than jalapeños. I haven’t tested this recipe with anything other than jalapeño peppers but just know that the hotter the pepper, the hotter the dip will be!
Making cold dip recipes with Greek yogurt is quickly becoming my new favorite thing. The base is creamy and tangy, but still thick enough to withstand a hearty cracker or veggie coming in for a scoop. It’s the secret to a well-rounded dip with super satisfying bites.
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 makes the dip taste the richest.
And if you don’t have Greek yogurt at home, feel free to use regular plain yogurt or sour cream instead. You can even add in a half or whole avocado for extra creaminess, just like in my Avocado Cilantro Greek Yogurt Dip.
Green onions and cilantro
These two bring a bright herbiness to each bite. You can leave the cilantro out or replace it with fresh parsley if you aren’t a fan but I find it provides a nice citrusy balance with the lime zest.
Garlic, lime, and cumin help the classic Mexican flavors in this dip shine bright. The lime adds lots of zest and 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 jalapeño Greek yogurt dip
Blend up this creamy dip whenever you need a crowd-pleasing party snack. It comes together in just 10 minutes in a food processor or blender:
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 jalapeños, and cilantro.
Follow these tips to make the best crowd-pleasing dip:
Want a thicker dip?
This dip is on the thinner side. For a thicker consistency, you can reduce the amount of olive oil and even add a little softened cream cheese. Chilling it in the fridge for 1 hour is also important as it thickens the texture and gives the flavors time to marry together.
Don’t forget the toppings!
Toppings make a huge difference on this dip! It’s quite creamy, so toppings and garnishes build on the texture of each bite, as well as the presentation. Give these suggestions a try:
- Sliced fresh jalapeños
- Crumbled queso fresco or cotija cheese
- Fresh cilantro
- Lime zest
Surrounding the bowl of dip with tortilla chips, pita bread, cut veggies, potato chips, or crackers is a no-brainer. The spicy and creamy bites also complement cheesy zucchini bites and quesadillas really well.
Sadie of the Party Food Crew enjoyed it as a dip with, “grilled sweet potato wedges, as well as a spread on burgers”. Yum!
Don’t forget: The leftovers are just as good as the freshly made dip! Thin out the yogurt jalapeño sauce for a creamy and spicy salad dressing. Or add a dollop or two on top of nachos, tacos, Mexican-inspired crostini appetizers, burrito bowls, or grain bowls
Make 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 time to cook! 🎉
Alright, friend! It's your turn to make this delish recipe for your next get-together.
⭐⭐⭐⭐⭐ When you do, please leave a comment and star rating below so we can hear what you think! ⭐⭐⭐⭐⭐
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.
- This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Excellent! The only change I made was to use less cilantro. Was a delicious dip for grilled sweet potato wedges, as well as a spread on burgers.
Michelle Weiner says
Yay! So glad you enjoyed it!
Made this for fish tacos. I substituted fresh parsley due to a cilantro hater 😆 and it was delicious!
Michelle Weiner says
SO SO happy to hear that using parsley instead of cilantro was delicious! Thanks for your comment, it means a lot!
Deborah Kollgaard says
I made this last night and it’s really tasty! I used no-fat Greek yogurt and I substituted green chile for the jalapeño (it’s what I had in the freezer). Love the added flavors from the green onion, lime zest, cilantro, and garlic. I served it with roasted shrimp. So yummy! Goes great with a Sauvignon Blanc.
Michelle Ferrand says
YUM! That all sounds so good. Glad you were able to omake something that worked with what you had on hand!