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Jalapeno Dip
prep 5 mins
total 5 mins
author jenn laughlin of peas and crayons
yield 2 .5 cups
Ingredients
Instructions
Notes
For a milder dip, feel free to remove the veins and seeds from each jalapeno, you can bend both back into the dip to adjust the heat level. There's no wrong way to make this dip! If you accidentally go too heavy on the heat, cool the dip down by adding extra yogurt or cream cheese. Easy peasy!Craving MORE spice? You're dangerous, Maverick! Feel free to add an extra jalapeño or even season the dip with red pepper flakes. I'll be there to fan your face and give you a cold glass of milk.
source:http://peasandcrayons.com
total 5 mins
author jenn laughlin of peas and crayons
yield 2 .5 cups
Ingredients
- 1 bunch of cilantro, stems removed
- 4 jalapeno peppers, stem removed
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt
- 1-2 cloves fresh garlic, peeled
- 1 TBSP white vinegar
- a pinch of salt
- optional add in: red pepper flakes
- serve with:
- sliced bell peppers
- halved sweet mini peppers
- crispy tortilla chips
Instructions
- Combine ingredients in your trusty food processor or blender and blend to creamy perfection!
- It's that easy!
Notes
For a milder dip, feel free to remove the veins and seeds from each jalapeno, you can bend both back into the dip to adjust the heat level. There's no wrong way to make this dip! If you accidentally go too heavy on the heat, cool the dip down by adding extra yogurt or cream cheese. Easy peasy!Craving MORE spice? You're dangerous, Maverick! Feel free to add an extra jalapeño or even season the dip with red pepper flakes. I'll be there to fan your face and give you a cold glass of milk.
