Calling all Texans who can’t get enough of the Chuy’s Jalapeno Dip! My friend Katie was one of those people when pregnant with her first child. Every time I think of this dip, I think of Katie. During her pregnancy, I knew better than to show up empty-handed!!! One has to always take care of their friends, you know. This is my dairy-free version that I created to enjoy that spicy, creamy dip just a little bit healthier. It’s SPICY! My family loves it over chicken, shrimp, and as a dip for roasted vegetables!
Supplies:
- ½ sheet rimmed baking sheet
- Foil
- 4-inch paring knife
- High speed blender
Ingredients:
- 3 jalapeno peppers
- 1 habanero pepper
- 3 tomatillos (yellow tomatoes will work as a substitute if you are unable to find)
- 2 bunch flat leaf parsley
- 3 cups Cocoyo Pure coconut yogurt
- 1/2 cup fresh lime juice (can add more lime or add water for thinner dip)
- 1 tsp black pepper
Instructions
- Preheat oven to Roast 425F
- Line sheet pan with foil
- Prepare jalapeno and habanero peppers by removing stems, cutting lengthwise and remove seeds
- Place peppers on sheet pan
- Remove husk from tomatillos, wash and place on sheet pan with peppers
- Roast for 15 minutes
- While vegetables are roasting, chop cilantro and parsley and add to high speed blender
- Add lime juice to blender
- Once peppers and tomatillos are roasted remove from oven and place in high speed blender
- When vegetables are finished, add to blender
- Blend until all combined and smooth

Enjoy!!

I am so honored!! This looks delish!! You are a culinary doctor genious!! Xoxo
Did you try it yet??!!!! I hope you love it!