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Jalapeño dip is creamy and tangy with a spicy kick. It’s the perfect dip for chips, crackers, or veggies and is light on calories too!
Featured with this recipe
I can’t get enough of this copycat jalapeño dip recipe! You can dip everything from veggies to naan bread, to chips and crackers. It’s a light, healthy, flavorful dip that you can make yourself in just minutes.
I first came upon this jalapeño dip at Costco and would make Costco runs just for another carton. So imagine my disappointment when Costco suddenly stopped carrying it! I decided to create my own and it tastes just like the original, especially when you refrigerate it overnight. So yummy!
Jalapeño Dip with Real Ingredients
Skotidakis has real ingredients and real flavor! It made my job of creating a copycat recipe very easy. It makes me like their products even more because of the use of real ingredients. These ingredients are all natural and fresh ingredients that make this good for you!
- Plain Greek yogurt – Greek yogurt is known to be a thicker yogurt that is healthy and has loads of flavor. Get the plain flavor of yogurt for this recipe.
- Red and green bell peppers – Cut the bell peppers into slices. These will be roasted to give the peppers a little more flavor.
- Onion – Quarter an onion and place on the baking sheet to be roasted with the peppers and garlic. You can use white, yellow, or red onion.
- Garlic – Use a whole garlic bulb and cut the top off of it to be baked. The cloves will cook inside.
- Roasted tomatoes – Buy these in the Mexican aisle in the canned section. Drain these really well before using them. Since they are already roasted you do not need to roast them unless you would like to.
- Jalapeños – Remove the seeds and the top of the jalapeño. Slice in half lengthwise and place on the baking sheet. Roasting jalapeños will help alleviate the heat but also give them a beautiful taste.
- Canola oil – Drizzle the canola oil over top the vegetables. Use a cruet if you have one at home. If not, pour the oil into a small bowl or cup and use a teaspoon to carefully drizzle over the vegetables.
- Paprika – This has a mild, sweet to the extra spicy range.
Instructions for Making Jalapeno Dip
Coming up with this recipe was quite simple. I used the same ingredients that are on the Skotidakis label, roasted them, blended them up, and mixed them with non-fat Greek yogurt. It was simple to make and came together perfectly!
- Roast vegetables – Cut bell peppers, onion, and jalapeños into large slices and place them on a baking sheet.
- Prepare garlic – Cut off the top of the garlic bulb and place them cut-side up on the baking sheet with the other veggies.
- Roast – Drizzle olive oil over all the vegetables and garlic. Roast at 400 degrees for 25 to 30 minutes.
- Add in – Scoop out the roasted garlic from the bulb and place it in a blender or food processor with the other roasted vegetables.
- Blend – Add roasted tomatoes, paprika, canola oil, and salt to the blender and blend until smooth.
- Fold together – Combine the mixture with plain Greek yogurt and add more salt if needed.
What to Dip with Jalapeño Dip
This jalapeño dip is perfect for dipping and spreading. Slice your bread, cut your veggies, and pour out the chips and crackers for the best dip. It is gluten-free, keto-approved, low-carb, and healthy all around!
- Vegetables – Dip all your favorite vegetables in this Greek yogurt dip. Try it with a cucumber, bell peppers, sliced carrots, or celery.
- Crackers – Use Triscuits or wheat crackers for a great combination!
- Bread – Naan or pita bread is always a thicker bread. Any baguette or French bread will be great!
- Chips – A hard, thick chip is best because this dip is thicker and does have a consistency that will weigh down a chip.
This is More Than a Jalapeño Dip!
Use this dip for even more than just an appetizer! Try these different ways to make this sauce go a long way. Marinating, adding to pasta and seafood, or using it as a salad dressing or dip for french fries and even one follower said chicken wings!
- Protein – Try using this jalapeño dip as a marinade! We use it for chicken, then dip the yogurt-covered chicken in breadcrumbs at 350 degrees for 25 minutes. It’s delicious!
- Pasta – Add a scoop or two of the dip to your favorite Alfredo sauce and spoon it over the noodles. It adds a gorgeous color and spicy flavor.
- Seafood – Baste shrimp over a grill and then serve them alongside veggies and rice. So many possibilities!
- Dressing – Use this as a light and tasty salad dressing for your favorite greens.
“Amazing. Put extra into quart-size baggies, pushed out air, and it kept for two weeks. Thank you!!!”
-Monika
Frequently Asked Questions
To help make Greek yogurt taste a little better or sweeter you can choose to add a spoonful of heavy cream, half and half for a creamy texture. Add vanilla, almond, or lemon juice to help with a variety of flavors. A spoonful of sugar, honey, or maple syrup to sweeten the yogurt.
Greek yogurt and sour cream have been known to be interchangeable in dips. Greek yogurt has a thick consistency similar to sour cream just with different flavors. Health-wise, Greek yogurt is lower in calories and fat and higher in protein compared to a full-fat sour cream carton.
Fresh herbs are always a great way to start when adding flavor! Parsley, chives, basil, cilantro, thyme, and kosher salt. Garlic powder and onion powder are also more ways to add seasoning.
Storing Jalapeño Dip
This jalapeño dip is easy to store and lasts in the refrigerator for five to six days. Place the copycat dip in an airtight container and use it whenever you need a healthy snack or appetizer to dip in. I do not recommend freezing this dip. Once thawed, the flavor will be there but the consistency is going to be different and not appealing.
More Favorite Dip Recipes
Looking for more fabulous dips for your next party or potluck? Try some of these favorites!
How to Make Jalapeño Dip
Jalapeño Dip
Equipment
Ingredients
- ½ red bell pepper
- ½ green bell pepper
- 1 onion
- 3 jalapenos optional: remove seeds if you want it mild
- 1 bulb garlic about 7 to 8 cloves
- olive oil about ¼ cup
- 14 ounces roasted tomatoes 1 can, drained VERY well
- 1 Tablespoon paprika
- 2 Tablespoons canola oil
- salt to taste
- 48 ounces Plain Greek Yogurt 3 pounds
Instructions
- Preheat oven to 400 degrees. Cut bell peppers, onion, and jalapeños into large slices and place them on a baking sheet. Cut off the top of the garlic bulb and place them cut-side up on the baking sheet with the other veggies.
- Drizzle olive oil over all the vegetables and garlic and roast at 400 degrees for 25-30 minutes.
- Scoop out the roasted garlic from the bulb (it will be hot) and place in a blender or food processor with the other roasted vegetables. Add roasted tomatoes, paprika, canola oil, and salt to the blender and blend until smooth.
- Combine the mixture with plain Greek yogurt (don't whip it together, just slowly fold it in) and add more salt if needed (we start with a few teaspoons and then add more to taste). For best results refrigerate in an airtight container overnight.
This dip is a perfect match. I like to add a little extra pepper but it’s perfect
This recipe is awesome. I made the doubled recipe, not thinking properly about how much of the vegetable purée it would make. I divided the puree and froze one half. I think I put too much yogurt at first because the warmth of the puree thins out the yogurt, so definitely need to mix then refrigerate overnight to get the proper consistency and flavour of the original dip. That is a user error, the recipe itself is fantastic. Thank you so much!!
Hi, I made this recipe in the summer and loved it, maybe a bit hot so I will remove seeds next time. I was wondering if I could just roast my vegetables puree and freeze to make the dip in the winter. I would thaw and add to the greek yougurt when I am ready to make it. You mention that you wouldn’t freeze the dip but I wondered if this would work. Thank you.
We haven’t tried that before, but it sounds like it could work! Let us know how it goes if you try it!
Amazing. Put extra into quart size baggies, pushed out air, and it kept two weeks. Thank you!!!
Can you freeze this dip?
We haven’t tried this before, so we can’t say.
My husband and I LOVE this recipe! I even found a way to make it a little healthier. Use 0% fat Fage Greek Yogurt. Use water in place of oil in the blender. Only use 3 Tsp of salt split evenly between real table salt and “No-Salt” salt substitute. Use an olive oil spray (like PAM) to spritz the veggies before roasting. The taste, with these substitutions, is exactly the same to me.
I wrote to the CEO of Costco about discontinuing carrying this dip. I also contacted the CEO of Skotidakis. It seems that costco required an exclusive contract, which the manufacturer gave them, and then costco decided not to carry the product any longer, but they didn’t release the manufacturer from their exclusive. This could have put a smaller company out of business. Really unconscionable.
Since I live in the US and cannot get the original product, I’m grateful for this recipe.
Hello! Just a question on how long this dip would keep for? Thanks!
It keeps for about a week in the fridge!
This is the dip we missed a lot when it disappeared from Costco. I made it using this recipe – we drained the roasted tomatoes for one whole day and I even drained the Greek yogurt through cheese cloth though I found out later that I could’ve skipped this step. We kept our jalapeno pepper seeds. The dip turned out really good; tasted even better than the original. The comment about salt content was very helpful. I added it until it was perfect – about 3 teaspoons for half the recipe amount.
Thank you so much for this recipe. Last time I went to costco, they didn’t have it. Yesterday I checked again and still didn’t have it. I couldn’t understand why it wasn’t on the shelf but now I know. I will be making this recipe for sure. Thanks again for posting your recipe.
So I still need to wait until morning, but don’t think it worked. I used red onion and I think that was mistake one. It has a sweetness I don’t like. I also think the fire roasted tomatoes were off. Our grocery store only had crushed so I did put the mixture on the stovetop to get rid of some water. The consistency is fine, but the flavor is wrong. Sigh.
Oh nooo! I’m so sorry to hear that! Maybe after it sits overnight the flavors will blend better?
I’m kind of freaking out! Followed this to a ‘T’ best I could- added 5 tbsp. salt as another comment suggested. Before I added the yogurt, I was terrified. Had to use food processor and a blender. Made sure I drained all, even cooked veggies drained of extra oil. Within an hour, it tasted amazing. Can’t wait to taste in the morning. You should do a video!! You have given us a successful path to surviving Skotidakis Jalapeno Greek Yogurt Dip vacancy in the U.S! Note: do not touch your tongue, eyes or lick fingers after slicing those Jalepenos- says a noob! Also… I used a non-fat Greek Yogurt- will target 2% in future for density. Ty so much!
Wow thank you so much for this nice comment! Thanks for coming back to share how you made it such a success for you. We will definitely put this recipe on our “video to-do list”. 🙂
I have been at a loss ever since Costco stopped carrying this and I can’t find the brand anywhere in my state. No doubt this will be a staple in my house once again. Thank you so much for sharing your recreation!
So glad you liked it! Yes, we are still waiting for it to come back to Costco, but until then we are just making our own. 😉
I am so excited to find this recipe!!! When Costco stopped carrying it, Sam’s Club started carrying it but it’s they’ve also stopped. I can’t wait to make this!!!
Perfect!! Thanks for your help. I DID use the fire roasted and squeezed them to death! It’s a HIT! Thank you Thank you!
Oh Dear…. I LOVE this dip like you did and hated that Costco didn’t carry it anymore.
I can NOT find canned ROASTED tomatoes.
What brand did you find and WHERE?
Only found fire roasted with some other herbs.
Thanks so much!
I was able to find roasted tomatoes at Walmart… the fire roasted work great! Just make sure they are well drained. Hope this helps!
Publix also carries several brands of canned roasted tomatoes.