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.
Low Fat Jalapeño Dip with Cumin and Lime
Originally published 2016. Updated August 2024.
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.
The wings that I was making, used the supposedly leaked secret recipe for KFC which appeared first in the Chicago Tribune in August.
Fresh jalapenos.
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.
Perfectly balanced.
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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Low Fat Jalapeño Dip with Cumin and Lime
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Low Fat Jalapeño Dip with Cumin and Lime
Ingredients
- 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
Instructions
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.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 58Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 119mgCarbohydrates 9gFiber 1gSugar 6gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.