Creamy Jalapeño Dip
Creamy Jalapeno Dip is a delightful concoction that blends the spicy kick of jalapenos with the tanginess of sour cream and the smoothness of mayonnaise. It’s a versatile dip that pairs perfectly with tortilla chips, vegetables, or even as a spread for sandwiches and wraps. Making this dip at home is not only easy but also allows you to customize the level of heat to suit your taste buds.
Equipment
- Blender or food processor
- Mixing bowl
- Spatula
- Measuring cups and spoons
- Chef knife
- Cutting board
Ingredients
- 2 or 3 fresh jalapeno (Can substitute with equal amount pickled jalapenos)
- ½ cup fresh cilantro
- ¾ cup sour cream
- ¾ cup mayonnaise
- ½ cup buttermilk
- 2 tomatillos (Can substitute with 1/3 cup salsa verde)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp fresh lime juice (Optional)
Instructions
- Begin by prepping the jalapenos. Remove the stems and seeds if you prefer a milder flavor, or leave them intact for an extra kick.
- Once your jalapenos are prepped, toss them in your blender or food processor along with the cilantro and pulse until finely chopped.
- Add in the sour cream, mayonnaise, buttermilk, tomatillos, garlic powder, onion powder, salt, pepper, and lime juice. Continue to pulse until ingredients are well incorporated.
- Taste the dip and adjust the seasoning or heat level as needed. Once satisfied with the flavor and texture, transfer the dip to a serving bowl.
- For best results, allow the Creamy Jalapeno Dip to chill in the refrigerator for at least an hour before serving.
- Serve the Creamy Jalapeno Dip alongside an assortment of dippables like tortilla chips, carrot sticks, celery, or sliced bell peppers.
Notes
It is important to give your dip adequate time to chill. This not only helps the flavors meld together but also allows the dip to thicken slightly. I typically make this dip the day before, letting it chill overnight has always yielded the best results.