Creamy Jalapeno Dip

This dip is addictive. I could eat it on almost anything. I particularly like it on these Crispy Chicken Wraps and on tacos. But I could probably be convinced to pour it over my cereal…

Serving size: 1 cup (who am I to judge if you eat the whole cup?)

Prep time: 5 minutes


  • 1 cup of vegan mayo, plain non-dairy yogurt or vegan sour cream (they are all good)
  • 1 medium jalapeno sliced (remove the seeds if you don’t like heat)
  • Juice of one lemon or lime (whichever you have on hand)
  • 2 garlic cloves
  • 2 dashes of soy sauce (around 1/2 a tablespoon)
  • 1 tbsp of dried chopped dill (or 2 tablespoons of fresh, chopped dill)
  • salt to taste


  1. Combine all ingredients in a food processor or blender.
  2. Puree for 2 minutes or until everything is creamy and combined together nicely.
  3. Enjoy!

*You can store this in the refrigerator for up to 7 days, covered (laughing out loud because there’s no way it will last this long!).

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