I have been craving for spicy and tangy dips for a while. Especially in the rainy and cold days I crave for spicy food even more and jalapenos are my best food buddies to satisfy my cravings. I love the flavor of jalapeno and when I baked them, the aroma filled my whole house and made my mouth water endlessly. The smoked flavor of jalapeno combined with Greek yogurt and garnished with dill herbs gives it a tangy twist and is perfect to serve with chips, crackers, veggies or use as spread this upcoming winter season.
- Slice the jalapenos length wise into two and place them on the cookie sheet. Sprinkle 1/8 tsp salt and lemon juice on them. Bake for 7-10 minutes or until you start getting the aroma of the jalapenos. (Make sure they are not burnt or not very dark) The jalapenos should be immediately removed from the oven as soon as the aroma starts to fill your kitchen.
- Put the cookie sheet on the wire rack to cool down.
- Then combine rest of the ingredients in the food processor/grinder and grind until smooth.
- The dip will be slightly loose in consistency.
- Garnish the dip with more dill leaves and serve immediately with your choice of veggies, crackers, and chips. Can be used as a sandwich spread or in wraps.
- Store in an air tight glass container in the refrigerator up to 3 days.
Notes: Make sure to wear a pair of gloves when removing seeds from the jalapeno because they are really hot and may create a burning sensation in the hands.
If you like your dip to be spicy you may leave the seeds of one jalapeno ad remove the seeds from the rest of the jalapenos.
If your yogurt seems to be very thin and watery you may use hung yogurt. (Hang yogurt in a cheesecloth for few minutes to drain the water and get the thick consistency of the dip).