Servings: 8 to 10
The heat of a jalapeño spices up this refreshing vegetable dip. A tangy alternative with less heat would be to substitute a teaspoon of lime juice for the jalapeño. Dig in with any of your favorite vegetables, like carrots, asparagus, red pepper slices, cherry tomatoes, broccoli, celery, or fennel.
This recipe is excerpted from Big Buy Cooking.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I did not care for the flavor of the yogurt the first time I made this, so I substituted the yogurt for full fat sour cream, and made this carb free! Delicious. It was the hit of the barbecue I attended.
This dip had great flavor, but it turned out to be very runny. I had to add cream cheese to it to thicken it up (and I was sure to avoid fat-free yogurt as noted).
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?