Prep 5 mins
Cook 5 mins
About 7, 8, or more years ago my brother lived in NY. He would bring home Stew Leonard's Jalapeno Dip from Stew Leonard's(which I believe was a grocery store) in Connecticut. All I had to go by was the list of ingredients on the container and I kept at it til I got it to taste just right. For those of you that know of this dip let me know what you think...:)
- 2 chipotle chiles in adobo (sold in can)
- 1⁄4 teaspoon adobo sauce (from can)
- 1 1⁄2 tablespoons cider vinegar
- 2 -3 tablespoons salsa (or fresh tomatoes)
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons onion powder
- 2 teaspoons romano cheese or 2 teaspoons parmesan cheese
- 2 teaspoons parsley
- 2 teaspoons sugar
- 1 -2 garlic cloves, minced or 1 -2 teaspoon garlic powder
- 1 teaspoon cilantro or 1 teaspoon oregano
- 1 teaspoon salt
- 1 1⁄2 cups mayonnaise
- In a food processor, process everything except the mayo.
- Once you've done that; put in half the mayo and process.
- Transfer to bowl and hand mix in the rest of the mayo.
- Chill before serving.
- Refrigerate any leftover dip.
- Serve with pretzels or tortilla chips or whatever you like with it.
Pretty darn good! I used twice as much cheese, which may have contributed to my regret for not using half as much salt. I used this to dip tortilla chips and also as a sandwich spread. Thanks for sharing the recipe.
This dip is excellent with pretzels. I wanted something different and this hit the spot. Doesn't take long at all to put it together..will be making this again...lc