Creamy Jalapeño Greek Yogurt Dip
Creamy buttermilk ranch meets spicy salsa verde in this Tex-Mex spin on Greek yogurt dip.
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Servings: 8 Servings
Calories: 75kcal
Ingredients
- 6 oz Pickled Jalapeño Peppers with Brine
- 1 cup 240g Salsa Verde (I used Herdez)
- 2 Tomatillos quartered
- 1/2 bunch Cilantro stems removed
- 3 Tablespoons Ranch Seasoning
- 2 cups 460g Fat Free Greek Yogurt (I prefer Siggi's or Chobani)
Instructions
- Add everything but the Greek yogurt to a food processor or a bowl with an immersion blender and blend with low speed (to avoid incorporating too much air) until smooth.
- Stir in the Greek yogurt and salt to taste.
- Serve with tortilla chips or veggies, over enchiladas or nachos, with quesadillas or tacos, or use as a salad dressing.
Notes
I recommend using mild jalapeño peppers. If the dip is still too spicy, adding a bit of lime juice or acidity can help.
Don't be intimidated by fresh tomatillos. Simply remove the outer husk and rinse with cold water to remove any waxiness from the exterior.
For a protein boost and an even creamier texture, you could use a bit of blended low fat cottage cheese (like in my spicy ranch dip).
Nutrition
Serving: 1/2 cup (about 4 oz) | Calories: 75kcal | Carbohydrates: 10g | Protein: 6g | Fiber: 1g