I’ve been waiting FOUR YEARS to share this recipe.
To give some perspective, when I first tried the nonvegan variation of this Jalapeño Cilantro Dip, the World Cup was being played in Brazil. It’s currently being played in Russia. Did I mention it’s been four years?
My first “Mom Boss” was fantastic and she’s a dear friend of mine to this day. Jamie let me care for her twin boys when my experience in childcare was minimal to say the least. She also let me hang around well after my shifts were over just so we could have heart to hearts over pineapple slushies. I was lonely in my college town when everybody was home for the summer and Jamie let me call her family my own. We still talk almost daily four years later.
The greatest contribution Jamie made to my life though? Wasn’t her friendship or the life experiences. It was this dip. Okay, okay. I also owe her because she introduced me to Hamilton. That’s number one. This dip is number two in the saga of Jamie and Brittney.
If you’re a fan of cilantro, you’ll love this one. If you’re one of those people who is genetically predisposed to taste soap instead of the flavor of cilantro, skip this one. It’s 99% cilantro.
Jalapeño Cilatro Dip
- 12 oz dairy-free, vegan sour cream *I use Tofutti*
- 16 oz plain, unsweetened vegan Greek yogurt *For this, I used three 5oz containers of Kite Hill*
- 2 bunches cilantro removed from stems and chopped
- 7-10 jalapeños, seeds removed
- 2 tbsp dried parsley
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried minced onion
- 2 tsp dried dill
- salt and pepper to taste
Combine all ingredients in food processor until well combined. Keep chilled.
For extra heat, add more jalapeños or include some of the seeds. You could also use the juice from a jar of nacho jalapeños to kick it up a notch.
As this dip chills, it thickens. If you would prefer yours thinner, you can simply add some unsweetened nondairy milk. This recipe is very forgiving and you can play around with it until it is exactly to your liking.
- As a side to your favorite chips
- On top of Beyond Chicken or Gardein Scallopini
- In tacos or burritos
- On top of enchiladas
- As a dip for your veggies