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Jalapeño dip with spring veggies

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  • Serves6, as a starter
  • Prep time20 minute
Jalapeño dip with spring veggies and corn chips

Kick off your BBQ feast in style. This spicy dip is loaded with herbs, spices and creamy Greek-style yoghurt.

Ingredients

  • 200g baby carrots, peeled, halved lengthways
  • 1 bunch radishes, halved lengthways
  • 250g pkt Coles Australian Qukes Baby Cucumbers, halved lengthways
  • Coles Original Corn Chips, to serve

Jalapeño dip

  • 2 spring onions, coarsely chopped
  • 1 garlic clove, crushed
  • 1 jalapeño chilli, seeded, chopped
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1/4 tsp ground cumin
  • 1 lime, rind finely grated, juiced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 cup (280g) Greek-style yoghurt

Nutritional information

Per serve: Energy: 686kJ/164 Cals (8%), Protein: 4g (8%), Fat: 11g (16%), Sat fat: 2g (8%), Carb: 10g (3%), Sugar: 10g (11%), Fibre: 3g (3%), Sodium: 112mg (6%).

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  1. Step 1

    To make the jalapeño dip, place spring onion, garlic, chilli, coriander, mint, cumin, lime rind, lime juice, oil and 1/4 cup (70g) yoghurt in a blender. Season. Blend until smooth. Transfer to a bowl. Stir in the remaining yoghurt.

  2. Step 2

    Serve the dip with carrot, radish, cucumber and corn chips.

Jalapeño dip with spring veggies

Jalapeño dip with spring veggies
  • Serves6, as a starter
  • Prep time20 minute
Ingredients
  • 200g baby carrots, peeled, halved lengthways
  • 1 bunch radishes, halved lengthways
  • 250g pkt Coles Australian Qukes Baby Cucumbers, halved lengthways
  • Coles Original Corn Chips, to serve

Jalapeño dip

  • 2 spring onions, coarsely chopped
  • 1 garlic clove, crushed
  • 1 jalapeño chilli, seeded, chopped
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1/4 tsp ground cumin
  • 1 lime, rind finely grated, juiced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 cup (280g) Greek-style yoghurt
Method

  1. Step 1

    To make the jalapeño dip, place spring onion, garlic, chilli, coriander, mint, cumin, lime rind, lime juice, oil and 1/4 cup (70g) yoghurt in a blender. Season. Blend until smooth. Transfer to a bowl. Stir in the remaining yoghurt.

  2. Step 2

    Serve the dip with carrot, radish, cucumber and corn chips.