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A bowl of Jalapeno Dip with crackers and veggies
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4.79 from 19 votes

Jalapeño Dip

Jalapeño dip is creamy and tangy with a spicy kick. It's the perfect dip for chips, crackers, or veggies and is light on calories too!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Greek
Keyword: dip, Greek dip, Greek Yogurt
Servings: 6
Calories: 212kcal
Author: Erica Walker

Equipment

  • Food Processor

Ingredients

Instructions

  • Preheat oven to 400 degrees. Cut bell peppers, onion, and jalapeños into large slices and place them on a baking sheet. Cut off the top of the garlic bulb and place them cut-side up on the baking sheet with the other veggies.
    peppers, onions, and garlic on a baking sheet
  • Drizzle olive oil over all the vegetables and garlic and roast at 400 degrees for 25-30 minutes.
    roasted garlic, onions and peppers on a sheet pan
  • Scoop out the 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.
    Pepper puree in a blender
  • Combine the mixture with plain Greek yogurt (don't whip it together, just slowly fold it in) and add more salt if needed (we start with a few teaspoons and then add more to taste). For best results refrigerate in an airtight container overnight.
    A bowl of Jalapeno Dip with crackers and veggies

Notes

Storing Jalapeno Dip

This jalapeño dip is easy to store and lasts in the refrigerator for five to six days. Place the copycat dip in an airtight container and use it whenever you need a healthy snack or appetizer to dip in. I do not recommend freezing this dip. Once thawed, the flavor will be there but the consistency is going to be different and not appealing.

Nutrition

Calories: 212kcal | Carbohydrates: 16g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 187mg | Potassium: 458mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1910IU | Vitamin C: 31mg | Calcium: 279mg | Iron: 1mg