This jalapeno mayo is creamy, tangy and a little spicy and just downright delicious. Perfect for dipping wings or spreading on burgers, it’s just 6 ingredients and so easy to make.
½cupmayonnaise (good quality store-bought or homemade)
2tablespoonssour cream, or more mayo (notes 1)
2jalapeno peppers(notes 2)
1clovegarlic, minced
1-2teaspoonslime juice
½teaspoondried oregano
pinchsalt
For best results, always weigh ingredients where a weight is provided
Equipment
Mini food processor (helpful but not necessary)
Serving glass or pot
Instructions
Deseed and remove the ribs from the jalapenos then roughly dice. Keep the seeds in case you want to add them for heat later.
Place the jalapenos into a mini food processor and blend very finely. If you don’t have a processor you can just mince them using a knife and chopping board.
Add the lime juice, mayonnaise, sour cream, oregano and salt and process to combine.
Taste. You can add more lime juice for more tang, more salt if required or add some of those jalapeno seeds if you want more heat.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Yield: Recipe makes about ¾ cup.
Serving size based on around 2 tablespoons.
This dip can be made dairy-free/vegan by usig vegan / dairy-free alternatives for the mayonnaise and sour cream.
Storage: Can be stored in an airtight container or jar in the fridge for 3-4 days. Give it a good mix up before using.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.