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Jalapeño dip with spring veggies

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  • Healthier living
  • Vegetarian
  • Wheat free
  • No added sugar
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free
  • Shellfish free
  • Seafood free

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

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


  • 1 bunch Dutch carrots or 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the jalapeño dip, place spring onion, garlic, chilli, coriander, mint, cumin, lime rind, lime juice, oil and ¼ 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.

Nutrition 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%)