Creamy Jalapeño Dip

For the 40th episode of my viral Wine & Dip Series, I made the most ADIPTIVE dip of all time. This silky smooth creamy jalapeño dip is out of this world. You can adjust the heat however you want by totally removing the seeds, leaving some in, or leaving them all in for some serious heat!

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The Wine Pairing

Pair this beauty with an Albariño from Rias Baixas, Spain. If you have yet to try this style, you need to give it a go! A fruit-forward, light-to-medium bodied, dry white wine style with beautiful flavours of lemon, crisp pear, white peach, and subtle salinity.

Why does the pairing work? The high acidity from this wine style contrasts the mouth-coating creaminess of the dip, and the vibrant fruit flavours of the wine balance out the savoury herbal flavours from the dip. This dip (made with the jalapeno seeds removed) ends up being on the milder side with only a the little kick of spice, which works wonderfully with the medium alcohol and refreshing characteristics of this wine style.

Like it spicier? If you plan to include more of the seeds when making this, you might want to try an off-dry (or slightly sweet) wine style, like an off-dry riesling, pinot gris, or Vouvray. Look for one with an ABV (alcohol by volume) under 13.5%, since alcohol can REALLY amp up the spice!

My Wine Recommendations

I paired this with the Vina Costeira Meu Albariño and it was stunning. For my local Calgarians, this one will be available in my Highlander Wines storefront for the month of June for $24.99 CAD!

If you’re in the US, or elsewhere and trying to find a solid Albariño, I recommend the Santiago Ruiz Albariño. This was actually the first I tried of this style and I immediately fell in love, so this wine will always be special to me!

I HIGHLY recommend both of these wines and hope you enjoy them!

xx Steph

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Creamy Jalapeño Dip

Author: Stephanie Cameron

An ultra creamy, silky smooth jalapeño dip that is the perfect companion to your favourite tortilla chips and a chilled glass of Albariño! This dip is seriously SO addictive, and bonus: it can also be used as a sauce! Try putting this stuff on tacos or on your breakfast sandwich and thank me later ;)

Ingredients

• 1 large jalapeno, cut lengthwise and seeds remove (you can include seeds if you want it spicier!)
• 3-4 garlic cloves, peeled
• 2 tbsp olive oil
• 1 cup high fat plain Greek-style yogurt (I used 11% M.F.)
• 1/2 cup cream cheese
• 1/2 cup cottage cheese
• 1/4 cup mayonnaise
• 1 lime, juiced
• 3-4 slices pickled jalapenos
• 1 tbsp pickled jalapeño brine
• 1 tsp white pepper
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• Sea salt to taste

Instructions

1. Preheat oven to 350°F
2. Place jalapeño and peeled garlic cloves on a sheet pan, drizzle with olive oil, and roast for 20-25 minutes.
3. Add roasted garlic and jalapeños to a high-speed blender along with all other ingredients. Blend until smooth and creamy
4. Pour into your favourite dip dish, top with more sea salt, pepper, and a few fresh jalapeño slices, and serve with tortilla chips and glass of Albariño!

Recommended Products

Calgary link: Vina Costeira Meu Albarino

US link: Santiago Ruiz Albarino

Vitamix Explorian Blender

Brie/Dip Baking Dish

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