Description
A deliciously creamy dip with a hint of spice and herb flavor.
Ingredients
Scale
- 1 cup (packed) Italian parsley or cilantro (a combination is nice)
- 1–2 garlic cloves
- ½ to 1 whole jalapeño, sliced
- ½ teaspoon smoked paprika, more to taste
- 1 teaspoon coriander (or cumin)
- ½ teaspoon salt, more to taste
- 1 cup plain yogurt (or silken tofu, or sour cream)
Instructions
- Place all ingredients except yogurt in a food processor.
- Pulse repeatedly until finely chopped.
- Add yogurt, pulse again until combined, but not too smooth.
- Taste, adjust salt and heat.
- You can also blend all ingredients in a blender but note that yogurt will get a little runny. It will firm up some in the fridge. It still tastes good, but with a thinner consistency.
Notes
- The dip will be thicker when chilled in the fridge.
- Adjust the jalapeño according to your heat preference.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg