Jalapeño yogurt sauce is a lighter version of my jalapeño cream cheese sauce. It’s full of so much flavour and it’s the perfect chicken or taco topping.
Okay, let’s get started on making this bight sauce.
- 2 jalapeño
- 1 cup of cilantro
- 4 tablespoons of greek yogurt
- 1 tablespoon of lime juice
- 1/4 cup of olive oil
- dash of white vinegar
- salt to taste
First, wash your jalapeños and cilantro, then add all of the ingredients into your Vitamix or food processor.
Then, mix away. If it’s a little thick, add in a tad more olive oil or bang the side to get the sauce to move around. It should be thick and creamy.
Dish out and top with some fresh cilantro.
Clean up your Vitamix and eat up. Want a little tip on how to clean your Vitamix? Rinse it out and then fill about 1/3 with water and a pump of dish soap. Then, place it back on the base and add the lid. Please, please don’t forget to add the lid. Then, turn it on. The water will suds up and help clean the blades at the bottom.
Rinse and give the sides a good scrub and then you’re all set. Okay, back to eating this fresh delicious dip.
All done – this jalapeño yogurt sauce is a great dip to keep stocked in the fridge and it keeps up to 3 days. Now that it’s easily made in my Vitamix I just might make it more often.
The cream cheese version of this sauce is thicker and needs my food processor, which takes more effort to clean. I need to get back into using it – I think it’s been about 4 months since I’ve used it. That’s on the list – new food processor recipes coming in July or August, yes!