Jalapeño yogurt dip.
I whipped this dip up for topping my roasted tomato soup that I made for dinner this evening but I can be used for so many other things. I would definitely make this again for a party as a dip for chips or veggies. It would also be fantastic as a sandwich spread or to top a burger or chicken. Super easy and very flexible recipe. Protein packed and non-fat… what more could you ask for?! You adjust the spices to your preference.
1 cup of Chobani non-fat plain yogurt
1 large jalapeño, finely diced with seeds
1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
Freshly ground pepper
Zest from half of a lime
All all of the ingredients into a bowl, mix well and then cover and refrigerate for at least 2 hours. Adjust the spices after the dip has time to “rest”.
— Knead to Cook