Prep 10 mins
Cook 20 mins
This recipe was an accident, a very delicious accident. I had some onion dip leftovers and some roasted jalapeño mayo I had made, and they became great friends.
- 3 -4 fresh jalapenos, whole
- 1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
- 16 ounces sour cream
- 6 ounces mayonnaise
- 1⁄2 teaspoon tony chachere's creole seasoning or 1⁄2 teaspoon other all-purpose cajun seasoning
- 1⁄4 teaspoon cayenne pepper
- Preheat oven to 400 degrees F.
- Roast jalapeños in oven on greased baking sheet or cast iron for 20 minutes, or until nicely charred but not burnt (keep an eye on them, depending on your oven and depending on the size of your peppers).
- When done, transfer to metal or glass bowl and cover with plastic or a plate that will cover and let rest/steam for 10 minutes.
- Once cool enough to handle, peel what skin you can off of the peppers. Keep your hands away from your eyes and EVERYTHING else, and immediately wash your hands with soap when you're finished, or else this is going to be a bad day.
- Depending on your heat tolerance (and of those you'll be serving), you can cut them in half and de-seed them, or you can leave the seeds in - I leave them in, but I like really spicy stuff. You could even take some out and leave some in, whatever you like.
- Mince the peppers and set aside.
- In a medium bowl, combine sour cream, mayo, and soup mix.
- Add peppers, Tony's, and Cayenne pepper. Combine well.
- Refrigerate for an hour or two - or overnight - so the flavors meld and the soup mix gets hydrated.
- Serve with whatever you want - my favorite is potato chips.