Baked Jalapeno Dip – a delicious recipe with jalapenos seeds removed, salt, lemon juice, greek yogurt, herbs dill, garlic. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven at 350 degree Fahrenheit. Prepare a cookie sheet with a liner/parchment paper.
2
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.
3
Put the cookie sheet on the wire rack to cool down.
4
Then combine rest of the ingredients in the food processor/grinder and grind until smooth.
5
The dip will be slightly loose in consistency.
6
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.
7
Store in an air tight glass container in the refrigerator up to 3 days.
61
kcal
Calories
3
g
Fat
3
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 jalapenos seeds removed, 3/8 teaspoon salt, 2 1/2 teaspoons lemon juice, 1 cup fat free greek yogurt plain, thick, and more.
Yes, Baked Jalapeno Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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