We are rounding the corner and heading right into May! Can’t believe it! I swear time just flies, which I love when we are heading into summer for those lovely warm long days! What I don’t like is that I seem to be aging at lightening speed! Although it just reminds me to slow down and enjoy the ride! Life is too short not to! Any who, warmer weather means BBQs, al fresco dining, rose’ on the balcony, you get what I’m saying. This week’s recipe is the perfect warm weather, quick easy appetizer that you can whip up in no time for your next function. Cinco de Mayo and the Kentucky Derby are coming up too and this is perfect for that! Double whammy there, any excuse for a party! It’s a fresh jalapeno cilantro dip! Dairy free, vegan and delicious!
This was adapted from a cream cheese recipe I found on Pintrest, Divalicious Recipes. But this is a fresher version and instead of the heavy cream cheese I use my favorite, Kite Hill Almond Cream Cheese Spread. It is so good and smooth and creamy! My opinion, it is much better than cream cheese, especially in an un-baked dip. I use this all the time for when guests come over to accompany my cheeseboard (every gathering should have a cheeseboard) I will take a jam that I like, heat it on the stove, then pour it right over this delicious almond cheese! You have an elegant appetizer in a matter of minutes!
Ok, so back to this dip, like I said, super fresh and super simple! You can double the recipe easily too depending on how many guests you are having. It’s just freshly grated garlic, the juice of half a lemon, fresh cilantro, obviously jalapenos and some onion powder salt and pepper, that’s it! Obvi, the almond “cream cheese”. It’s also a pretty, a nice light green color, perfect for Spring and Summer! This dip is great for dipping crackers, veggies, bread, chips and anything else you can think of! Make this for your next function, it pairs amazingly with margaritas or mint juleps! Heck, if you are feeling saucy, both!
Enjoy!
Diane
- 1 8oz. container of Kite Hill cream cheese style spread
- 1 garlic clove
- 3 to 5 jalapenos
- 1 garlic glove - grated
- 1 tsp. onion powder
- 1 lemon (juice of half a lemon)
- Fresh cilantro - 2 to 3 tbsp.
- 2 tbsp. coconut milk
- Chop the stems off of the jalapenos and roughly chop them. Depending on your spice tolerance you can scrape seeds and membranes. Add to the bowl of a food processor with s-blade.
- Dump the rest of your ingredients into the food processor and pulse until smooth.
- Enjoy immediately or store in fridge for two hours before serving (preferred).
- Store any leftovers in airtight container in the fridge.
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