Not Too Spicy Creamy Jalapeno Dip

This not too spicy, creamy jalapeno dip is a perfect appetizer or compliment to your Taco Tuesday meal!

Who doesn’t love a good dip? I am constantly trying new dip recipes because they are such an easy appetizer. Also, in my opinion, a dip makes it feel like a party! Add some tortilla or pita chips and/or raw veggies and you are good to go. In addition, most dips are so very easy to make and have on hand.

This dip is so simple to make with a blender or food processor. I used my Ninja blender and it worked perfectly.

You’ll need:

• 6 oz cream cheese, softened
• 1/2 c sour cream
• 2 fresh (not pickled) jalapenos
• About 1 T lime juice
• 3 cloves garlic, minced
• 1/4 bunch fresh cilantro
• 1/2 t salt

First of all, I chopped the jalapenos and added the seeds and all. If you don’t want as much spice, you’ll need to take out the seeds. You don’t have to worry about finely chopping them because the blender will do that work for you.

Now add to your blender the jalapenos, about half the sour cream, the cilantro, salt and minced garlic and process until it’s smooth. It will have a lovely light green color.

Next, add the cream cheese, the rest of the sour cream, and the lime juice to the blender and just blend until smooth. If it feels too thick, you can add a little milk to get it the consistency you like. Finally, refrigerate for an hour or two before serving if you can stop yourself from eating it. The flavors will keep blending and being wonderful. It’s definitely even better the next day.

Another idea for this deliciousness would be to add it to my fish tacos. I’m planning to try that soon. You can get that recipe here. I definitely plan to find lots of uses for this recipe this summer. If you make it, please tell me what you served it with or on!

Print Recipe

Not Too Spicy Creamy Jalapeno Dip

(No Ratings Yet)

Loading...

Appetizer

By Denise Palma

Prep Time: 15 mins

Not too spicy creamy jalapeno dip is a perfect appetizer or compliment to your Taco Tuesday.

Ingredients

• 1/2 c sour cream
• 6 T cream cheese, softened
• 2 fresh (not pickled) jalapenos (with or without seeds - your preference)
• 1/4 bunch fresh cilantro
• 1 T lime juice
• 3 cloves garlic, minced
• 1/2 t salt

Instructions

1

Coarsely chop (and take out seeds if desired) the jalapenos.

2

Add about 1/2 the sour cream, jalapenos, garlic and salt to blender.

3

Blend until smooth.

4

Add cream cheese, lime juice, and the rest of the sour cream to blender and blend until smooth.

5

If it seems too thick, add a tablespoon of milk.

6

Refrigerate for an hour or two before serving.