Description
The smoked flavor of roasted jalapeno combined with Greek yogurt and dill gives this a tangy twist. Perfect to serve with chips, crackers or veggies during the cold winter season.
Ingredients
- 4 whole Jalapenos (stem And Seeds Removed, Sliced In Half Lengthwise)
- ⅜ teaspoons Salt
- 2-½ teaspoons Lemon Juice
- 1 cup Fat-free Plain Greek Yogurt
- 1 teaspoon Crushed Garlic
- 1 teaspoon Dill Herbs Plus More For Garnish
Preparation
Preheat oven at 350 F. Prepare a rimmed cookie sheet by lining it with a Silpat liner or parchment paper.
Place jalapeno halves on the cookie sheet. Sprinkle 1/8 teaspoon of salt and the lemon juice over them. Bake for 7-10 minutes or until you start getting the aroma of the jalapenos. Make sure they are not burning or turning dark. The jalapenos should be immediately removed from the oven when the aroma starts to fill your kitchen. Put the cookie sheet on a wire rack to cool down.
Then combine the jalapenos and the rest of the ingredients in a food processor/grinder and grind until smooth. The dip will be slightly loose in consistency.
Pour dip into a serving bowl. Garnish the dip with more dill leaves and serve immediately with your choice of veggies, crackers and chips. It can also be used as a sandwich spread or in wraps.
