This super speedy Jalapeno Dip is sure to be a hit at your next party or potluck! Mayo-free and loaded with flavor, each bite will have you coming back for more! Recipe yields 2.5 cups of dip.
Course Appetizer
Cuisine Tex-Mex
Keyword Jalapeño Dip
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 16servings
Calories 58kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1bunch of cilantro(stems removed)
4jalapeno peppers(stem removed)
8ozsoftened cream cheese
1cupplain Greek yogurt
1-2clovesgarlic, minced
1TBSPwhite vinegar
⅛tspsalt
crushed red pepper flakes, to taste(optional)
Instructions
Combine ingredients in your trusty food processor or blender and blend to creamy perfection! It's that easy!
For a custom spice level, feel free to remove the seeds from the peppers and keep them on the side. Then simply add as many seeds back in as you'd like and blend. The more seeds you add, the spicier the dip will be!
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.SERVE WITH