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    Home » Recipes » Appetizers

    Jalapeno Yogurt Dip

    Published: Jun 1, 2015 · Modified: Jan 19, 2020 by Chellie Schmitz

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    This jalapeño yogurt dip is a perfect pair to all your fresh veggies. And even if you don't buy them at the farmer's market, but your local grocery, you will still love it. And, it's actually good for you! Greek yogurt is power packed with protein, probiotics, B12, calcium, and much more. And of course, you can eat this dip anytime, and it's sure to be a crowd pleaser!

    Vegetable tray with jalapeno dip in the center.

    Disclosure: I'm honored to be partnering with United Dairy Industry of Michigan in order to bring you delicious dairy recipes that your whole family will love! All opinions are my own.

    We are entering my favorite time of the year, summer! Here in Michigan we have 4 seasons, which I truly do enjoy. I've learned to appreciate them more as I've grown older. Summer has always been my absolute favorite. Fall is a close second. When it comes to food, summer brings fresh local produce, and nothing beats that.

    Ingredients for jalapeno yogurt dip: yogurt, vegetables, cream cheese, oil and tomatoes.

    After you gather your ingredients, the first thing you want to do is roast your onions and garlic. To do this, preheat your oven to 400. Using a small oven proof pan, place the onion and garlic in it and add some olive oil. Be sure to coat them well. Place it in the oven  for about 30 minutes, or until the garlic is golden and the onions are transparent.

    Onion halves and whole garlic in a pan before roasting.
    onions and garlic before roasting

    While your onions and garlic are filling your kitchen with it's lovely aroma, you'll want to char your peppers. There's a couple options here. 1. hold them over an open flame on your gas stove until they are blackened, or 2. Place them under your broiler. I have an induction glass top stove, so no open flames for me. I do happen to have a double wall oven, so I could do this while my roasting was happening. If you've got one oven, no worries, just do this in 2 steps.

    Cut your bell peppers in half and place them on a rimmed baking sheet cut side down. Your jalapeños can charred whole. You can actually do your bell peppers whole too, but you just don't need that much for this recipe.

    Put them as close to the broiler as you can without touching it. Keep an eye on them, but you literally want them to be blackened and charred, like this:

    bell peppers and jalapeños charred  completely from the broiler.

    I actually could've left them in just a touch longer. Using a pair of tongs, place them in a bowl and cover them with plastic wrap.

    Charred veggies in a bowl covered with plastic wrap.

    Give it about 10-20 minutes or so. Once it's cool enough to handle, just peel the skin of the peppers right off. For the jalapeños, I cut off the top, split it in half and take the seeds out. You can leave them in if you want.

    Blender with charred veggies, and diced tomatoes.

    Now it's time to add ingredients to your blender or food processor.

    pureed vegetables being poured into a big bowl of yogurt and cream cheese.

    Puree' that up and you're ready to add it to the yogurt and cream cheese.

    You will not need all of your puree for your dip. Use about a cup to a cup and a half. You have some leeway here. The more you use the softer the dip will be, but also the spicier. If you use less, you'll have a thicker dip and more of a mild flavor. For the remaining puree, save it in a ziplock back in your freezer and add it to your next pot of chili or soup or beans, it will add wonderful flavor, and make your life easier. 🙂

    Stir all the ingredients together and chill for at least 2 hours. Then you're ready to serve!

    Veggie tray with jalapeño yogurt dip, garnished with fresh jalapeños.

    Jalapeno Yogurt Dip is perfect with veggies. It'll be a hit at your next party or bbq for sure.

    We also like it with pretzels.

    I'm finding this dip to be super versatile. I also use it in my black bean dip (recipe coming soon), today I added a dollop to my guacamole. Top off your chili with it, how about putting it on your tacos? Or, on a Mexican pizza! Anywhere you might use sour cream, try this one out. It adds a nice tangy-ness (is that even a word?) and a kick of flavor. What will you put it on? If you have ideas, share the love friend! Tell me in the comments! I love to hear from my readers, for real, it totally makes my day. 🙂

    More dips

    • Black Bean Dip
    • Eggnog Dip
    • Salted caramel sauce (great for apples)
    veggie plate with bell peppers, cucumbers, celery and carrots and jalapeno yogurt dip

    Jalapeno Yogurt Dip

    A spicy yogurt dip made with fresh ingredients and packed with flavor, it's sure to please a crowd.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    chill time: 2 hours
    Total Time: 2 hours 40 minutes
    Servings: 16
    Calories: 91kcal
    Author: Chellie Schmitz

    Equipment

    • Blender or food processor
    Prevent your screen from going dark

    Ingredients

    • ½ green bell pepper
    • ½ red bell pepper
    • 4 jalapeno peppers
    • ½ onion
    • 4 cloves of garlic peeled
    • 2 Tbs olive oil
    • 1 ½ teaspoon salt
    • 1 15 oz can fire roasted tomatoes
    • 1 quart greek yogurt
    • 1 8 oz block of cream cheese
    • veggies for serving

    Instructions

    • Preheat oven to 400.
    • Place garlic and onion in an ovenproof pan and coat with olive oil.
    • Roast for 30 minutes or until garlic is golden, stirring half way through.
    • While the onions and garlic are roasting, place bell peppers (cut side down) and jalapeños on a rimmed baking sheet and put under the broiler until charred and completely black.
    • With tongs, carefully remove roasted peppers from the oven and place in a bowl. Cover with plastic wrap for 15 minutes.
    • After the roasted peppers have rested for 15 minutes, remove the skin and seeds.
    • Place tomatoes, roasted peppers, onions, garlic and salt in a blender or food processor and blend until smooth.
    • Combine 1 to 1 ½ cups of the pureed vegetables, yogurt and cream cheese in a bowl and mix well. Alternatively, you can use a blender.
    • Chill for at least 2 hours.

    Nutrition

    Calories: 91kcal | Carbohydrates: 6g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 350mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 1mg
    Tried this Recipe? Tag me Today!I love to see what's on YOUR table! Mention @artfrommytable or tag #artfrommytable on your favorite social.

    For more delicious and nutritious recipes starring dairy, Follow United Dairy Industry of Michigan .

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    about chellie

    ABOUT CHELLIE

    Chellie is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine. Read more...

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    1. chellie

      October 27, 2016 at 5:36 am

      Thanks Jessy! We can't get enough of this one!

    2. chellie

      October 27, 2016 at 5:35 am

      Thanks Amanda! The roasted flavor adds so much to it. Hope you guys love it!

    3. Amanda

      October 26, 2016 at 3:51 pm

      5 stars
      This sounds like the perfect recipe to "spice" up my life with my husband 😉 he loves jalapenos! Thanks for joining us on The Creative K Kids' Tasty Tuesday and I hope you'll join us again next week!

    4. Jessy @ The Life Jolie

      October 26, 2016 at 1:47 pm

      Yum- the addition of jalapenos is a brilliant idea!

    5. chellie

      July 01, 2016 at 6:41 pm

      I love all those ideas! It makes a great topping for taco tuesday as well!

    6. Kathryn @ Family Food on the Table

      June 30, 2016 at 9:26 pm

      5 stars
      I think I'm gonna like this with veggies, pretzels, chips and pita chips, as well as sandwiches, quesadillas - you name it! Totally my kind of food - pinned! 🙂

    7. Audrey

      June 29, 2016 at 10:26 am

      I am the only one in my house that will eat this, but that isn't necessarily a bad thing. Right? Thanks for sharing on TastyTuesdays

    8. cafeandres

      May 15, 2016 at 9:39 pm

      Everyone who left a commented said, "I can't wait to try it."
      Has anyone tried it? Please write a review.

    9. chellie

      June 04, 2015 at 8:12 pm

      Thanks for your sweet words. I wouldn't say it 'dulls' it, but maybe cools it a bit. If you like it spicier, either add more puree, or don't roast any of the jalapeños, but leave them raw, that will kick it up a notch. You have a lot of room to play here.

    10. Ashley Tukiainen

      June 04, 2015 at 4:41 am

      Oh my gosh! Yummy! Does the yogurt dull the spiciness of the jalapenos?

      PS I love the main photo!

    11. Hillary

      June 03, 2015 at 7:50 pm

      I cannot wait to try this! And your pictures make it look even yummier!!

    12. sheila

      June 02, 2015 at 8:53 am

      This looks so good! I'm with you Summer is my #1 then Autumn!

    13. chellie

      June 02, 2015 at 8:50 am

      It will be especially good with fresh jalapeños! If he likes it spicy add extra puree.

    14. chellie

      June 02, 2015 at 8:50 am

      Your RIGHT! Nothing against ranch, but change is good. haha.

    15. chellie

      June 02, 2015 at 8:49 am

      I love fresh veggies too Cindy! Love your perspective on this.

    16. Cindy Young

      June 02, 2015 at 6:11 am

      I have done something similar to use as a dip, but am always looking for new ideas. This is one I am definitely going to try! For me, tho I do love my veggies, they are just the vehicle to get that dip to my mouth! Cuke slices and pepper strips are two of my favorite "vehicles"!

    17. Adreanna

      June 02, 2015 at 1:36 am

      This will be great to add variety to the fact that we ALWAYS use ranch. Thanks for sharing!

    18. Holly

      June 01, 2015 at 5:11 pm

      My husband will love this- anything spicy! I get tons of jalapeños from the farm in the summer this I'll add this recipe in when we start getting them.

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