In the summer I like keeping cut up veggies and pretzels around for snacks. They are a healthy snack and are delicious paired with different dips. I typically just make a package of Ranch dip or Onion dip but after a while that gets boring. I wanted something with a kick and found that in this jalapeno onion dip.
The original recipe called for a lot of mayonnaise and a packet of ranch seasoning but I didn’t want all the fat from the mayo so I switched it to low fat sour cream. I also didn’t have a packet of ranch seasoning so I substituted a packet of onion soup mix. When I initially tried the dip it was just ok. It mostly had the flavor of onion dip. After putting it back in the refrigerator overnight I could really taste the jalapenos and the heat was there. It was spicy but still cool and was great with veggies, pretzels, and tortilla chips.
Jalapeno Onion Dip (adapted from Taste of Home Cooking Magazine)
1 1/2 c. low fat sour cream
1/3 c. low fat milk
1 (4 oz) can diced green chilies
1/4 c. cilantro, chopped
2 jalapeno peppers, seeded and chopped
1 packet Lipton Onion Soup Mix
1 t. salt
1 t. black pepper
1. Combine all the ingredients in a medium bowl. Mix until well combined.
2. Refrigerate over night and serve with raw vegetables, pretzels, or tortilla chips.