You'll need: jalapeños, onions, cilantro, lime juice, olive oil, garlic, greek yogurt, salt, lime zest & cumin.

Place jalapeños, green onions, cilantro, lime juice, oil, & garlic into food processor. Pulse to 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.


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.

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.