Creamy Jalapeño Dip

½ of a 16 oz. jar (approx.) pickled jalapeños (such as Mrs. Renfro's brand), including ½ of the liquid
8 oz. cream cheese
½ cup sour cream
¾ oz. fresh cilantro leaves
2 tsp. Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
¼ tsp. kosher salt
¼ tsp. granulated garlic
- fresh chopped jalapeño peppers, for garnish (optional)
  1. In a food processor; combine jalapeños and liquid with cream cheese, sour cream, cilantro, lime juice, salt and garlic; process until smooth.
  2. Store in the refrigerator, covered, for up to 5 days.
  3. Serve garnished with jalapeños.


Tasty Tip:

  • This dip is a huge win with cheese-flavored tortilla chips.