Roasted Jalapeno Dip

Roasted Jalapeno Dip


Currently, this is my favorite Almond Cheeze dip flavor.  It has heat from the oven roasted chili’s and some coolness from the cilantro, topping it with a little taco seasoning blend only amped the flavor.  This alternative to a dairy and soy filled dip is just so good, you won’t miss the things you shouldn’t have.   This would work well not only as a chip and veggie dip, but also alongside some Mexican dishes such as soup, beans, rice, tacos, burritos and even in enchiladas.  If you are vegan, you of course can use this as a filling along with some veggies by themselves or with vegan meats if desired.  My favorite vegetables to dip in here are cucumbers and my hubby agreed.  Something about the contrast of the crispness with the spicy creaminess, is just so delicious.  My mouth is watering.  I think I am hungry and we already finished the dip.  Next time I will have to double the recipe, now that I know the hubby loved it so much.   If you have trouble getting your family or friends to try healthy alternatives, just don’t tell them it’s healthy.   Yeah, it might actually work.  It has worked for me many times throughout the years with family and a few friends.  Sometimes, I even tell people that they might want to take an extra cholesterol pill, before I put food out.  Is it sad I have to do this?  Any who, I love Jalapeños and spicy things, I know that is not everyone’s preference, so there is an option to remove the seeds and thereby cutting the heat.   I hope you enjoy this seasoned southwestern flavored dip.  


Almond Cheeze Roasted Jalapeno












  • 1 Cup Almonds
  • 1/2 Cup filtered water plus more for soaking
  • 1 TBSP. Lime juice
  • 1 clove garlic
  • 2 jalapeno’s (can seed them before or after roasting depending on how little spice you want)
  • 1/2 cup loosely packed cilantro
  • 1 large green onion
  • 1 tsp. Mexican Seasoning (soy,dairy, and gluten free)
  • 1/2 tsp. Salt


Almond Cheeze Cup









1.  Measure out one cup dry raw almonds.  Rinse almonds well and place in a small glass container with a lid.  Add enough water to cover 2 inches above top of the almonds.  Cover and put in fridge for  7-8 hours or overnight.  Almonds will have plumped and will be much softer.

Almond Cheeze soaked









Below is one soaked and one dry almond.


Almond Cheeze hand










2.  Rinse the soaked almonds using a metal sieve. Get your water to just about boiling and immediately take it off of heat.  Keep almonds in sieve while it sits in the glass bowl.  Pour enough hot water to cover almonds and let sit about 1 minute.  Drain and Don’t rinse!  Reserve some of the hot water for nuts that may get dry during the peeling process.

Almond Cheeze timer









3.  While the almonds are warm, start to peel off skin.  In most cases the almonds just need a pinch and they will slip out of skins as long as they are still wet and retain heat.  Throw skins away.  It’s okay if there are a few pieces of peel left on some of the almonds, we don’t have to be perfect and it will still taste good.


Almond Cheeze pick











“Ralphy you’re gonna shoot your eye out!” No but seriously these guys can fly, so wear goggles.  Okay you don’t have to wear goggles just be careful.  I shot one across two rooms once.  Maybe I should put up a target to make it more interesting.   If you think peeling is labor intensive, I am sad for you.  In all honesty, I have gotten much faster and this trick with the hot water cuts my peeling time to about 10 minutes.  Practice also makes perfect.

Almond Cheeze pinch










4.  Roast your whole washed jalapenos in a 425 degree oven, about 5 or 6 inches from the top, for about 15 minutes, turning halfway through.  They will soften and may lightly brown.  


Jalapeno Roasted








5.   Put peeled almonds in your blender or food processor and add the water, fresh lime juice, garlic clove, cilantro, green onion, roasted jalapeños, seasoning and salt.  Blend (see notes below) until smooth.  Keeps for about 2 days in an airtight Glasslock Storage Containers or similar container.


Almond Cheeze peeled almonds









Almond Cheeze Roasted Jalapeno










On Heat-  If you like jalapeños but cannot tolerate the heat, remove the seeds entirely before roasting.  If you like a little bit of the heat, roast them whole according to the directions and remove the seeds after they are fully cooked.  

Blender vs. Food Processor- The difference when using a blender versus a food processor is the consistency.  If you blend the mixture, it will be super smooth and creamy.  If you use your Food Processor then it will be a thicker consistency and airy, much like a fresh ricotta or whipped cream cheese. The Spicy Jalapeno pictured above is a smooth consistency achieved with a high power blender.  I used my Vitamix here.  See my Italian Almond Cheeze recipe for a Food Processor consistency.  This is also the perfect filling for a Vegan Dish or healthier option in your pasta dishes, to top soups, baked potatoes, chili’s and mexican dishes such as rice or enchiladas.   I know this because I have experimented so many times and enjoy the versatility! 

Author: Joy

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