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CARLA HALL Grilled Tomato Jalapeno Ranch Dip

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1 pint grape tomatoes (skewered)
1 jalapeno
4 scallions (root ends removed)
2 tablespoons extra-virgin olive oil
12 ounces Greek yogurt
1 tablespoon dill (chopped)
1 packet Hidden Valley® Greek Yogurt Dips Mix
grilled flat bread, sliced cucumber and romaine leaves to serve
kosher salt and freshly ground black pepper to taste

Preheat grill to medium-high heat.
Place tomato skewers, jalapeno and scallions on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Place the seasoned vegetables on the grill to sear. Rotate the tomato skewers, jalapenos and scallions, allowing the vegetables to char on all sides. Remove grilled vegetables to a cutting board. Remove the ribs and seeds from the jalapeno and discard. Remove the tomatoes from the skewers. Roughly chop all of the grilled vegetables and set aside.
While the vegetables are grilling, add the Greek yogurt, chopped dill, and Hidden Valley® Greek Yogurt Dips Mix to a large bowl. Stir well to combine.
Add the grilled, chopped vegetables to the bowl with the creamy ranch mixture. Stir gently to combine.
Serve dip with grilled flat bread, sliced cucumbers, and romaine leaves.
Tip: if you enjoy heat, keep the seeds and ribs from the jalapeno intact.

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