Baked Jalapeno Dip
4 jalapenos (seeds removed)
3/8 tsp salt
2 ½ tsp lemon juice
1 cup plain fat free Greek yogurt (thick)
1 tsp dill herbs
1 tsp garlic (crushed)
Preheat oven at 350 degree Fahrenheit. Prepare a cookie sheet with a liner/parchment paper.
Slice the jalapenos length wise into two and place them on the cookie sheet. Sprinkle 1/8 tsp salt and lemon juice on them. Bake for 7-10 minutes or until you start getting the aroma of the jalapenos. (Make sure they are not burnt or not very dark) The jalapenos should be immediately removed from the oven as soon as the aroma starts to fill your kitchen.
Put the cookie sheet on the wire rack to cool down.
Then combine rest of the ingredients in the food processor/grinder and grind until smooth.
The dip will be slightly loose in consistency.
Garnish the dip with more dill leaves and serve immediately with your choice of veggies, crackers, and chips. Can be used as a sandwich spread or in wraps.
Store in an air tight glass container in the refrigerator up to 3 days.