Jalapeño Yogurt Dip

You can’t beat the ease of a dip. Whirl it up, put it out with some crackers and veggies, and you’re all set. Everyone loves a good dip. A creamy yogurt dip with herbs, pine nuts, Parm, and a rather healthy jalapeño kick? Heck yeah, bring it on!

This little dip pairs especially well with Milton’s gluten-free cheddar cheese crackers. The crackers are cheesy, crispy, and salty. The tangy-fresh jalapeño dip rounds them out perfectly, making a well-nigh addictive bite. In the test kitchen, we also tried the dip with various crudité — carrots, radishes, snap peas, and peppers. Our favorite: the spicy radishes.

Tip: If you have leftover dip, try it on some of your favorite dishes. It’ll add a nice, creamy heat to a bowl of chili, some fish tacos, or a turkey burger.

Yields: 3 cups


2 jalapeños

1 cup fresh parsley leaves

½ cup fresh cilantro leaves

¼ cup grated Parmesan cheese

2 Tbsp pine nuts

¼ cup olive oil, plus more for grilling

2 cups Greek yogurt

Salt, to taste

Pepper, to taste

Milton’s gluten-free crackers


  1. Brush the jalapeños with olive oil, and grill on both sides until charred.

  2. Halve the jalapeños, and remove the seeds and stems.

  3. In a food processor, pulse the jalapeños, herbs, cheese, and pine nuts until they’re roughly chopped.

  4. Season the mixture with salt and pepper, to taste.

  5. With the food processor on low, gradually add the olive oil.

  6. Transfer the mixture to a bowl, and fold in the yogurt.

  7. Serve with your favorite Milton’s gluten-free crackers.

Recipe adapted from: Milton's Craft Bakers