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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.
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


  • Blender or food processor


  • 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


  • 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.


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