It’s no secret that I like spicy food.
I have cut back on the spice since getting married,
and even more since having kids…
but I occasionally like to make something just for me that has a little kick to it.
But all that is irrelevant because this dip isn’t spicy!
(… that is, if you seed the jalepenos.)
I whipped this up a couple of months ago.
I was trying to use up what we had in the fridge because we were leaving town for a week.
I had a few jalapenos that I needed to use, and part of a red onion… and… I ended up with this jalapeno dip!
It was SOOOOOO GOOOOOOOOD!
You can control how spicy it is (or isn’t) by how you seed the jalapenos.
What gives the jalapenos heat are the seeds and the white ‘flesh’ inside…
if you remove that, it’s not spicy, but you’ll get the flavor of the jalapeno. :)
(Be sure you wash your hands really well after cutting them or you may rub your eye without thinking! Ugh. Not good.)
I’ve made this several times since, trying to recreate and perfect it,
and I do believe this is it!
Here’s what you need:
3-4 Jalapenos (seeded)
about 1/4 of a large Red Onion
3/4 C Mayonnaise
1/2 C Sour Cream
1 tsp Garlic Powder (or 2 cloves fresh garlic)
1/2 tsp Salt
Go ahead and seed the jalapenos…
Put everything except the mayo and sour cream in the food processor.
Chop it up pretty good… scrape it off the sides and do it again…
Turn the food processor back on and cream it all together.
Once that is done, put it in a storage container and stir in the sour cream.
(The Toy Story container below was
the only clean just the right size container.
And now Simon thinks that the dip is his because I used his container. No, little buddy, this ain’t for you!)
You can serve it right away or [even better] let it sit in the refrigerator overnight.
I especially like it with cucumbers, but you can serve it with just about anything…
Crackers, pita chips, carrots, bell peppers, etc…
Actually, my husband grilled burgers for us a couple of nights ago and I put this on mine instead of ketchup.
Let me know if you try it!