Low Fat Jalapeño Dip with Cumin and Lime. Super simple, super creamy & super flavourful. It’s everything you could ask for in a low fat, healthy dip for veggies or tortilla chips.
I hadn’t intended to post this Low Fat Jalapeño Dip recipe at all because it is so basic and I didn’t think all that interesting. It was such a hit when we served it though, that I was compelled to post it if only for the friends who raved about it. Here you go Ellen & Barb! 😉
We had grown some Jalapeño peppers in our back garden this summer and several were sitting in the fridge waiting to be used. We were having friends over one night last weekend to taste-test some chicken wings that I was making, using that supposedly leaked secret recipe for KFC which appeared first in the Chicago Tribune in August.
We wanted something lighter to serve as well, so Spouse and I came up with the idea to make a low fat Jalapeño Dip in much the same way as our Low Fat Ranch Dip.
While the wings were a definite hit, I think our friends raved more about this delicious dip! The dip is not overly spicy hot at all, the acid from the yogurt and lime neutralizes much of the heat while leaving the flavour of the peppers. Of course you can always add more minced Jalapeño peppers if you prefer.
So, with the Holiday season too quickly approaching, if you are looking for an easy, no fuss, crowd pleasing dip to serve at seasonal get togethers, look no further!
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- 2 cloves very finely minced garlic
- 2 cup strained low fat or non fat Greek yogurt
- 2 Jalapeño peppers finely minced
- zest of 1 small lime
- juice of one small lime
- 1/2 tsp ground cumin or more to taste
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Strain the yogurt through a sieve or colander that's been lined with several layers of cheese cloth or a couple of layers of coffee filters. Leave the yogurt in the sieve, over an empty bowl for several hours, until about 1 cup of liquid drains off. I generally start with about 3 cup of Greek yogurt to get 2 cups of strained yogurt. You can use plain Greek yogurt unstrained if you like but the dip will not be as thick.
Simple mix all of the other ingredients into the strained yogurt and leave in the fridge for a couple of hours or even overnight for the flavours to meld together.
Serve with julienned fresh veggies or with tortilla chips.
Thinned with a little low fat milk or buttermilk, this dip could also be used as a creamy salad dressing.
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