There is a groovy little Mexican restaurant in Austin that I used to get to quite regularly if for nothing else to indulge in their Creamy Jalapeno Cilantro Dip. I’ve wanted to try and replicate it for 20 years and never really got close, but found a few possible variations on it online and then tried to make it lower calorie. The result is pretty fantastic and it can be just a dip for chips or as I like to do slather it on tacos, bowls, etc. Here we go:
- Fat Free Greek Plain Yogurt (If you don’t mind the calories go with 3/4 sour cream and 1/4 mayo instead)
- Lime/Lemon Juice
- Pickled Jalapeno
- Dry Ranch Dressing Mix
Mix in 1 Cup of yogurt, juice of one lemon, ½ Cup of cilantro, 8-10 pickled jalapenos (adjust for heat you want), ¼ bag of dry ranch dressing mix. Throw it all in the blender and adjust to taste.