Copycat Skotidakis Jalapeno Greek Yogurt Dip (2024)

Jalapeño dip is creamy and tangy with a spicy kick. It’s the perfect dip for chips, crackers, or veggies and is light on calories too!

Jalapeño Dip with Real Ingredients

Skotidakis has real ingredients and real flavor! It made my job of creating a copycat recipe very easy. It makes me like their products even more because of the use of real ingredients. These ingredients are all natural and fresh ingredients that make this good for you!

• Plain Greek yogurt – Greek yogurt is known to be a thicker yogurt that is healthy and has loads of flavor. Get the plain flavor of yogurt for this recipe.
• Red and green bell peppers – Cut the bell peppers into slices. These will be roasted to give the peppers a little more flavor.
• Onion – Quarter an onion and place on the baking sheet to be roasted with the peppers and garlic. You can use white, yellow, or red onion.
• Garlic – Use a whole garlic bulb and cut the top off of it to be baked. The cloves will cook inside.
• Roasted tomatoes – Buy these in the Mexican aisle in the canned section. Drain these really well before using them. Since they are already roasted you do not need to roast them unless you would like to.
• Jalapeños – Remove the seeds and the top of the jalapeño. Slice in half lengthwise and place on the baking sheet. Roasting jalapeños will help alleviate the heat but also give them a beautiful taste.
• Canola oil – Drizzle the canola oil over top the vegetables. Use a cruet if you have one at home. If not, pour the oil into a small bowl or cup and use a teaspoon to carefully drizzle over the vegetables.
• Paprika – This has a mild, sweet to the extra spicy range.

Instructions for Making Jalapeno Dip

Coming up with this recipe was quite simple. I used the same ingredients that are on the Skotidakis label, roasted them, blended them up, and mixed them with non-fat Greek yogurt. It was simple to make and came together perfectly!

1. Roast vegetables – Cut bell peppers, onion, and jalapeños into large slices and place them on a baking sheet.
2. Prepare garlic – Cut off the top of the garlic bulb and place them cut-side up on the baking sheet with the other veggies.
3. Roast – Drizzle olive oil over all the vegetables and garlic. Roast at 400 degrees for 25 to 30 minutes.
4. Add in – Scoop out the roasted garlic from the bulb and place it in a blender or food processor with the other roasted vegetables.
5. Blend – Add roasted tomatoes, paprika, canola oil, and salt to the blender and blend until smooth.
6. Fold together – Combine the mixture with plain Greek yogurt and add more salt if needed.

What to Dip with Jalapeño Dip

This jalapeño dip is perfect for dipping and spreading. Slice your bread, cut your veggies, and pour out the chips and crackers for the best dip. It is gluten-free, keto-approved, low-carb, and healthy all around!

• Vegetables – Dip all your favorite vegetables in this Greek yogurt dip. Try it with a cucumber, bell peppers, sliced carrots, or celery.
• Crackers – Use Triscuits or wheat crackers for a great combination!
• Bread – Naan or pita bread is always a thicker bread. Any baguette or French bread will be great!
• Chips – A hard, thick chip is best because this dip is thicker and does have a consistency that will weigh down a chip.

This is More Than a Jalapeño Dip!

Use this dip for even more than just an appetizer! Try these different ways to make this sauce go a long way. Marinating, adding to pasta and seafood, or using it as a salad dressing or dip for french fries and even one follower said chicken wings!

• Protein – Try using this jalapeño dip as a marinade! We use it for chicken, then dip the yogurt-covered chicken in breadcrumbs at 350 degrees for 25 minutes. It’s delicious!
• Pasta – Add a scoop or two of the dip to your favorite Alfredo sauce and spoon it over the noodles. It adds a gorgeous color and spicy flavor.
• Seafood – Baste shrimp over a grill and then serve them alongside veggies and rice. So many possibilities!
• Dressing – Use this as a light and tasty salad dressing for your favorite greens.

“Amazing. Put extra into quart-size baggies, pushed out air, and it kept for two weeks. Thank you!!!”

-Monika

Frequently Asked Questions

Storing Jalapeño Dip

This jalapeño dip is easy to store and lasts in the refrigerator for five to six days. Place the copycat dip in an airtight container and use it whenever you need a healthy snack or appetizer to dip in. I do not recommend freezing this dip. Once thawed, the flavor will be there but the consistency is going to be different and not appealing.

More Favorite Dip Recipes

Looking for more fabulous dips for your next party or potluck? Try some of these favorites!

How to Make Jalapeño Dip