This cucumber-jalapeño dip is cool, creamy, and just a little spicy. It’s like your favorite ranch dip got a fresh upgrade—with a kick! It’s super easy to make in a blender or food processor, and it’s the kind of thing you’ll want to keep in your fridge all summer.
Why I Love This Recipe
This one started as a “use-what’s-in-the-fridge” kind of thing. I had half a cucumber, a jalapeño, and some Greek yogurt—and the combo turned out so good, I’ve been making it on repeat ever since.
Why it’s a staple dip in my kitchen:
- 🥒 Light and refreshing with just the right spice
- 🧄 Ready in 5 minutes
- 🥕 Pairs well with veggies, chips, sandwiches, or bowls
- 🌿 Naturally gluten-free and easy to make dairy-free
- 💡 Can double as a sauce or spread
⏰ Time to Make: 5 minutes
🍽️ Servings: About 1 cup
Ingredients
- ½ large cucumber, peeled and chopped
- ½ jalapeño, seeded for less heat (or leave seeds for spicier)
- 1 clove garlic, minced
- ½ cup plain Greek yogurt
- 1 tbsp lime juice (fresh)
- 1 tbsp olive oil
- 1 tbsp chopped fresh dill (or cilantro)
- ¼ tsp salt
- Optional: 1 tbsp cream cheese for extra creaminess
How to Make Cucumber-Jalapeño Dip
1. Add Cucumber and Jalapeño to Blender
Add the chopped cucumber and jalapeño to a blender or food processor.
2. Add Garlic, Lime Juice, and Olive Oil
Add minced garlic, lime juice, and olive oil to the blender.
3. Add Yogurt, Dill, and Salt
Spoon in the Greek yogurt, chopped dill, and salt.
4. Optional: Add Cream Cheese
If you want a richer dip, add 1 tbsp cream cheese.
5. Blend Until Smooth
Blend everything until creamy and smooth. Scrape down the sides if needed.
What to Serve With It
This dip goes with just about anything. Some favorites:
- 🥕 Carrot sticks, cucumbers, or bell pepper slices
- 🧄 Pita chips or tortilla chips
- 🥪 Spread on sandwiches or wraps
- 🥗 Drizzled over grain bowls or salads
- 🍗 As a dipping sauce for grilled chicken or shrimp
FAQ
Is it spicy?
A little! Remove the seeds from the jalapeño to keep it mild. Leave them in if you like a kick.
Can I use sour cream instead of Greek yogurt?
Yes! It will be a little tangier and looser in texture.
Can I make it ahead of time?
Absolutely. It actually tastes better after a few hours in the fridge. Store it up to 3 days.
What herbs can I use instead of dill?
Cilantro, parsley, or mint all work well too!
Can I freeze this dip?
Not really—dairy dips like this don’t freeze well and may separate when thawed.
Enjoy!
This Cucumber-Jalapeño Dip is cool, creamy, and the perfect mix of refreshing and spicy. It’s quick, easy, and adds flavor to whatever you’re eating—snack time just got way better. 🥒🌶️🥕