Baked Jalapeno Dip

This Baked Jalapeno Dip is tangy in taste and flavorful dip for any occasion. It is made with easily available ingredients but in a unique combination.

Course Dip

Cuisine American

Keyword baked jalapeno dip

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 13kcal

Author Gunjan

Ingredients

4 whole jalapeno peppers (seeds removed)
3/8 tsp salt
2 1/2 tsp lemon juice
1 cup plain fat free greek yogurt
1 tsp fresh dill herbs
1 tsp dried garlic

Instructions

Preheat oven at 350 degree Fahrenheit. Prepare a cookie sheet with a liner/parchment paper.
Slice the jalapenos length wise into two and place them on the baking 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 baking 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).

Nutrition