Loaded Jalapeño Dip
Photo & Recipe: @eatyoungnutrition
Time: 15 minutes + chilling time
Serves: A group of 6-8 as an appetizer
Ingredients:
Jalapeño Ranch
½ cup sour cream
½ cup drained and rinsed chickpeas
One package of goat’s cheese (113 g)
1 large jalapeño, de-seeded
½ of a small white onion, roughly chopped
3 cloves garlic
Juice of half a lime
1 tsp dried dill
1 tsp sea salt
Marinated Tomato Salad
3 large tomatoes, diced
1 red pepper, diced
1/3 cup Udo’s Oil
Juice of half a lime
¼ cup fresh parsley, chopped finely
¼ cup fresh dill, chopped finely
¼ tsp sea salt
Fresh ground pepper
½ a jalapeño, chopped, for garnish
Directions:
- Prepare the jalapeño ranch by putting all ingredients in a food processor and blending until smooth and creamy. Let this set in the fridge while you prepare the marinated tomato salad.
- Add diced vegetables to a mixing bowl. In a separate small bowl, add oil, lime juice, herbs, salt and pepper. Stir to combine, then pour into the bowl with the vegetables. Stir again to combine. Let this chill for 1-2 hours or use immediately.
- Pour jalapeño ranch onto a serving dish. Spoon the marinated salad over top. Serve with tortilla chips or grilled baguette!
