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Jalapeno Dill Dip is spicy, creamy and fresh and is the perfect quick poolside dip this summer. Customize the heat to suit your palate and serve with tortilla chips for dipping.
Our family spends a lot of time by the pool during the summer and we always have something fresh for dipping and crunching. If it’s not a fresh homemade salsa or a creamy guacamole, it’s this Spicy Jalapeno Dill Dip.
Jalapeno Dill Dip Recipe
Dips are perfect for parties and feeding a crowd. They encourage people to mingle and can satisfy an infinite number of flavor preferences. Everyone should have a good variety of hot and cold appetizer dips in their recipe box!
Jalapeno Dill Dip is so creamy and flavorful and is made in minutes with just a few ingredients. It comes together even quicker if you use your food processor or blender to mix everything together. You can adjust the heat by including a few seeds and/or membranes from the jalapenos, or up the herby flavor by adding more fresh dill. We like a lot of garlic but if you don’t you could use one clove instead of two. You can also swap out greek yogurt for the sour cream and use low-fat cream cheese.
How to make jalapeno dill dip
- Remove seeds and membranes from jalapenos. If you want more heat you can leave a few behind.
- Roughly chop jalapenos, fresh dill and garlic. If you want to just utilize items in your pantry, swap out the jalapeno for half of a 4-ounce can of jalapenos (drained), a teaspoon of garlic powder and 2-3 teaspoons of dried dill.
- Mix softened cream cheese and sour cream together in the food processor until well blended and smooth.
Add jalapenos, garlic, fresh dill and lime juice and pulse until blended. Taste and add salt and pepper as needed.
- Serve chilled with tortilla chips or veggie sticks for dipping.
What to do with leftovers
Leftover homemade dill dip will last 2-3 days in the fridge if properly stored in an airtight container. If the dip begins to separate just stir it up and enjoy.
Freezing is not recommended.
How to freeze leftover fresh dill
Since you won’t be using all of the fresh dill in the bunch you buy from the grocery store, make sure to freeze the leftovers! Wash dill and pat dry, then arrange on a small baking sheet. Place the pan in the freezer for several hours, then remove and place the dill in a freezer bag.
More delicious cold dips to try:
- Easy Ranch Dill Pickle Dip
- Southwestern Seven Layer Dip
- Wedge Salad Dip
- Easy Cherry Cheesecake Dip
- Cobb Salad Dip
Jalapeno Dill Dip
- 8 ounces cream cheese
- 8 ounces sour cream or plain Greek yogurt
- 1 jalapeno seeded and diced (leave a few membranes in tact for heat if desired)
- 2 tablespoons fresh dill chopped
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons lime juice
- Mix softened cream cheese and sour cream together until smooth
- Place remaining ingredients into a food processor and pulse until ingredients are well blended. Season with salt and pepper to taste.
- Serve with tortilla chips, pita chips or toasted bread.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.