Ingredients
• 2–3 fresh jalapeños, seeded and chopped (use 1 for mild, 3 for hot)
• ½ cup sour cream (or Greek yogurt for a lighter version)
• ¼ cup mayonnaise or vegan mayo
• 2 oz cream cheese, softened (or dairy-free alternative)
• 1 clove garlic, minced
• 1 tbsp lime juice (or lemon juice)
• ½ tsp cumin
• ½ tsp smoked paprika
• Salt & pepper to taste
• 1 tbsp fresh cilantro, chopped (optional)
Instructions
- In a blender or food processor, combine jalapeños, sour cream, mayonnaise, cream cheese, garlic, lime juice, cumin, smoked paprika, salt, and pepper.
- Blend until completely smooth and creamy.
- Stir in fresh cilantro by hand if using.
- Taste and adjust: add more lime for tang, jalapeño for heat, or a pinch of sugar to balance spice.
- Transfer to a jar or bowl, cover, and chill at least 30 minutes to let flavors meld.
✨ How to use it:
• Dip for tacos, taquitos, or nachos
• Drizzle over grilled chicken, fish, or roasted veggies
• Spread on sandwiches, burgers, or wraps
• Swirl into soups or chili for creamy heat
💡 Make ahead: Stores beautifully in the fridge for up to 1 week—flavor gets even better over time!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 0 mins , Total Time : 40 mins (includes chilling) , Servings : 1 cup (about 8 servings) , Calories : 60 per 2-tbsp serving , Net Carbs: 2g , Fats: 6g , Protein: 1g