Jalapeno Yogurt Dip Recipes

JALAPEñO TZATZIKI DIP

Steps:

• Spoon your yogurt into a medium bowl.
• Using the coarse side of a box grater, grate the English cucumber into shreds and give the pile a rough chop. Pat dry with a few paper towels and sprinkle with a teaspoon of salt. Let it sit while you prep the rest of the ingredients, as the salt will help draw out liquid from the cukes, giving you a thicker dip.
• Remove the seeds and stem from your jalapeño, setting aside as many seeds as you'd like to add back into the dip to control the spiciness. Mince the jalapeño and garlic. Smash a pinch of salt into the garlic to season and add to your yogurt. Next add 2 tablespoons of lemon juice, dill, garlic powders and black pepper.
• Place your shredded cucumber in a stack of paper towels or a clean dishtowel and wring out the liquid, Add to your yogurt and mix it all up! Allow to sit in the fridge for at least an hour or two before serving for best flavor. If you'd like, you can add any additional seasoning to taste too. Have fun with it! Dip may be made in advance as it's great the following day and will keep for approx. four days in the fridge.
• For a thinner sauce/dip, blend the entire mixture in a food processor or with an immersion blender until smooth and creamy. Enjoy!

JALAPENO YOGURT DIP

Steps:

• Preheat oven to 400.
• Place garlic and onion in an ovenproof pan and coat with olive oil.
• Roast for 30 minutes or until garlic is golden, stirring half way through.
• While the onions and garlic are roasting, place bell peppers (cut side down) and jalapeños on a rimmed baking sheet and put under the broiler until charred and completely black.
• With tongs, carefully remove roasted peppers from the oven and place in a bowl. Cover with plastic wrap for 15 minutes.
• After the roasted peppers have rested for 15 minutes, remove the skin and seeds.
• Place tomatoes, roasted peppers, onions, garlic and salt in a blender or food processor and blend until smooth.
• Combine 1 to 1 1/2 cups of the pureed vegetables, yogurt and cream cheese in a bowl and mix well. Alternatively, you can use a blender.
• Chill for at least 2 hours.

SKOTIDAKIS JALAPENO GREEK YOGURT DIP

Steps:

• Preheat oven to 400-degrees.
• Cut bell peppers, onion, and jalepenos into large slices and place them on a baking sheet.
• Cut off the top of the garlic bulb and place cut-side up on the baking sheet with the other veggies.
• Drizzle olive oil over all the vegetables and garlic and roast at 400-degrees for 25-30 minutes.
• Scoop out roasted garlic from the bulb (it will be hot) and place in a blender or food processor with the other roasted vegetables.
• Add roasted tomatoes, paprika, canola oil, and salt to the blender and blend until smooth.
• Combine mixture with plain Greek yogurt (don't whip it together, just slowly fold it in) and add more salt if needed.
• For best results refrigerate in an air-tight container overnight.

JALAPENO ARTICHOKE DIP

Steps:

• Add the Greek yogurt, cream cheese, drained artichoke hearts, parmesan cheese, jalapeno, garlic, onion powder and salt in a food processor. Blend until smooth and creamy.
• Pour dip into a serving container and stir in the chives.
• Garnish with slices of jalapeno and enjoy!

JALAPEñO POPPER DIP

Steps:

• Preheat your oven to 375°.
• In a mixing bowl, measure and add softened cream cheese, greek yogurt (or sour cream), ranch dressing, garlic and onion powder. Mix well until creamy and smooth.
• Add in both cheeses and jalapeños. Use a rubber spatula to combine thoroughly.
• Transfer this mixture to a 2-quart oven safe baking dish and smooth it out with a spatula.
• Add crispy jalapeños to a mini food processor and pulse until fine crumbs form.
• In a bowl, combine jalapeno crumbs with panko and melted butter. Stir to combine.
• Sprinkle over top of the jalapeño mixture and bake uncovered on the middle rack for 20 to 25 minutes. Or until hot and the top is golden brown in spots.
• Remove, sprinkle with minced cilantro and serve with your favorite corn chips. (We like Frito Scoops)

AVOCADO AND YOGURT DIP WITH JALAPEñO AND CILANTRO

Steps:

• Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.
• Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeño, and garlic. Process until smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.) Sprinkle with 1 tablespoon cilantro.