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    Home » Appetizer » Lightened Jalapeno Cilantro Ranch Dip

    Lightened 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.

    📖 Recipe

    Skinny Jalapeno Cilantro Ranch Dip

    My TX Kitchen
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    Prep Time 15 minutes mins
    Total Time 15 minutes 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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