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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.

An overhead shot of jalapeno dill dip surrounded by tortilla chips.

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.

Jalapeno Dill dip in a white bowl surrounded by tortilla chips

How to make jalapeno dill dip

  1. Remove seeds and membranes from jalapenos. If you want more heat you can leave a few behind.
  2. 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.
  3. 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.
  4. 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.

A hand holding a tortilla chip with jalapeno dip dip in a bowl

More delicious cold dips to try:

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A bowl of Jalapeno Dill dip with a chip

Jalapeno Dill Dip

Jalapeno Dill Dip is spicy, creamy and fresh and perfect for summer. Customize the heat to suit your palate and serve with tortilla chips for dipping.
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 6 people
Calories 131kcal


  • 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.


Calories: 131kcalCarbohydrates: 2gProtein: 2gFat: 13gSaturated Fat: 7gCholesterol: 42mgSodium: 315mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 545IUVitamin C: 3.4mgCalcium: 37mgIron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Spicy Jalapeno Dill Dip image for pinterest with text overlay

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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