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    Home » Appetizer » Skinny Jalapeno Cilantro Ranch Dip

    Skinny Jalapeno Cilantro Ranch Dip

    May 14, 2014 by Alaine 2 Comments

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    A healthy yogurt based version of Jalapeño Ranch!

    Jalapeno Cilantro Ranch

    We all have those restaurants that lure us in with fresh-baked rolls, chips and salsa, or maybe you are drawn in by Jalapeno Ranch. If you live in Texas, you might know the dip I speak of. Chuy's is famous for it, but it can be found at Tex-Mex restaurants across the state . The problem is that said dip is addicting. Unfortunately, Ranch is not meant to be devoured in bulk.

    I spent a lot of time trying to create a lighter version of Jalapeno Ranch. After 5 batches it has the creaminess, spiciness, and flavor without all the calories, sodium, and fat. You can enjoy this as a dip with chips, vegetables, or even use it as a salad dressing.

    Recipe Notes

    • If you like spicy, start with 5 jalapenos and add more if needed.
    • If you think ketchup is spicy, start with less jalapenos. You can always add more heat but you can not take any away.
    • I recommend using Fage Greek Yogurt. It produces the best tasting and creamiest dip.
    • Fresh Cilantro - as fresh as possible. This dip is a great way to use cilantro from your garden. If buying cilantro from the store, wait to buy it until the day you plan to make the dip.

    Skinny Jalapeno Cilantro Ranch Dip

    My TX Kitchen
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    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizer
    Servings 2 cups

    Ingredients
      

    • 5 whole medium Jalapenos halved and seeded
    • ½ bunch fresh Cilantro
    • 1 teaspoon Minced Garlic
    • 12 ounces Fage Greek Yogurt
    • 1 tablespoon Sour Cream
    • ½ teaspoon Salt
    • ¼ teaspoon Pepper
    • 1 teaspoon Dried Parsley
    • ½ teaspoon Onion Powder
    • 1 Small Lime Juiced

    Instructions
     

    • Rinse jalapenos and cilantro. Cut jalapenos in half and remove seeds. Remove bottom half of cilantro stems, about 5 inches.
    • Pulse jalapenos, cilantro, and minced garlic in food processor for around 7 seconds.
    • Add yogurt, sour cream, spices, and lime juice. Puree until well blended.
    • Serve with chips, veggies, or use as salad dressing.
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!

    Enjoy y'all. Come back soon!

    Alaine

    Makes a delicious topping for Chicken Fajita Salad

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    Comments

    1. Robby

      May 16, 2014 at 8:12 am

      I make something similar, but use an avocado in place of some of the sour cream/mayo. Can't wait to try your version with yogurt (why didn't I think of yogurt?!).

      Reply
      • Alaine

        May 16, 2014 at 9:45 am

        Oh that sounds yummy! I am sure the avocado makes it nice and creamy. Thanks for stopping by!

        Reply

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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