Jalapeno and Cheese Chip Dip
With both fresh and pickled jalapeños
Servings 4 servings
- 1 cup sour cream natural yogurt is a good substitute
- 1/2 cup mayonnaise
- 1 jalapeño pepper
- 1/4 cup pickled jalapeños
- 3/4 cup sharp cheddar cheese
- 1 tablespoon lemon juice roughly the juice of half a lemon
Remove the seeds and chop the fresh green jalapeño fine.
Grate the cheese and chop the pickled jalapeños into very small chunks.
In a bowl combine the sour cream, mayonnaise, fresh jalapeño, pickled jalapeño, and the shredded cheddar cheese.
Add the lemon juice into the bowl and stir to combine.
Transfer into a serving bowl and use immediately. You can also keep it in an airtight container for up to three days in the refrigerator.
Calories: 391kcal | Carbohydrates: 3g | Protein: 7g | Fat: 39g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 498mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 771IU | Vitamin C: 7mg | Calcium: 221mg | Iron: 1mg