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This easy yogurt dip is ready in just 5 minutes! Creamy Greek yogurt is mixed with chili powder, fresh lime juice, and jalapeño for a bold, zesty dip perfect with veggies, chips, or pretzels.
This Chile Lime Yogurt Dip might just be your new go-to snack. It takes about 5 minutes to throw together, uses simple ingredients you likely already have, and delivers big, bold flavor every single time.
Creamy Greek yogurt gets a kick from chili powder and fresh jalapeño, brightness from a squeeze of lime, and just the right savory depth from Worcestershire sauce. Serve it as a yogurt dip for vegetables, scoop it up with tortilla chips, or dunk your pretzels, it works beautifully with all of them.
Erin’s Notes
- Ready in 5 minutes — just mix and serve
- Made with everyday pantry and fridge staples
- High in protein thanks to Greek yogurt
- Versatile — great with veggies, chips, or pretzels
- Easily adjustable heat level (seed the jalapeño for mild, keep seeds for spicy)
- Perfect for parties, game days, or everyday snacking
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Greek yogurt: Full-fat Greek yogurt gives you the richest, creamiest result, but 2% works well too. Avoid non-fat if possible, it can be a bit thin and watery for dipping.
- Chili powder: Standard chili powder blend is perfect here. It adds warmth and a slightly smoky, earthy flavor without being overpowering.
- Worcestershire sauce: Don’t skip this! Just a small amount adds a savory, umami depth that makes the dip taste complex and well-rounded.
- Jalapeño: For a mild dip, remove all the seeds and white membrane before chopping. For more heat, leave some or all of the seeds in. You can also substitute pickled jalapeños in a pinch.
- Lime: Fresh lime juice is always best, it’s brighter and more vibrant than bottled. Roll the lime on the counter before cutting to get the most juice out of it.
- Salt & Pepper
Yogurt Dip with Chile and Lime
Ingredients
- 1 1/2 cup plain Greek yogurt
- 1/2 jalapeno, chopped (seeded for less heat)
- 1/2 lime, juiced
- 2 teaspoons chili powder
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine all the ingredients in a small bowl.1 1/2 cup plain Greek yogurt, 1/2 jalapeno, 1/2 lime, 2 teaspoons chili powder, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Mix until well combined.
- Store covered in the fridge until ready to serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Yogurt Dip
This dip literally could not be easier. Here’s all you do:
- Add all ingredients to a small bowl.
- Mix until everything is well combined.
- Taste and adjust seasoning — add more lime for brightness, more chili powder for heat, or a pinch more salt as needed.
- Serve immediately or cover and refrigerate until ready to serve.
What To Serve With This Yogurt Dip
The beauty of this Chile Lime Yogurt Dip is how many ways you can serve it. Here are some favorite pairings:
As a vegetable dip: Carrots, celery, cucumber slices, bell pepper strips, broccoli florets, snap peas, and cherry tomatoes are all fantastic for dipping.
With chips: Tortilla chips are a natural match for the chile-lime flavor profile. Try restaurant-style, lime-flavored, or even blue corn chips.
With pretzels: The salty crunch of pretzels plays so well against the creamy, tangy dip. Pretzel rods or nuggets work great.
As a spread or sauce: Spread it on wraps or tacos, dollop it on grain bowls, or drizzle it over grilled chicken or fish.
Recipe Tips & Tricks
- Let it rest. The flavors get even better after 15–30 minutes in the fridge as everything melds together. Make it ahead when you can!
- Taste as you go. Everyone’s palate is different — adjust the salt, lime, or chili powder to your liking before serving.
- Control the heat. Seeding the jalapeño makes this totally family-friendly. Leaving seeds in (or adding a second jalapeño) amps up the heat significantly.
- Use full-fat yogurt. It makes the dip noticeably creamier and richer, which helps it cling to dippers better.
Recipe Variations
- Smoky version: Add ½ teaspoon smoked paprika for a deeper, smokier flavor.
- Garlic lover’s: Stir in ¼ teaspoon garlic powder or a small minced garlic clove.
- Herby: Fold in a tablespoon of fresh chopped cilantro for a bright, fresh finish.
- Dairy-free: Use a thick, plain coconut milk yogurt or another dairy-free yogurt alternative.
Storage
Store leftover yogurt dip in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving again, as some liquid may separate. This dip does not freeze well due to the yogurt base.
Make Ahead
This dip is actually great made ahead. Prepare it up to 24 hours in advance and store it covered in the fridge. The flavors meld and deepen as it sits.
This dip is awful! I should have went to the original site (which I didn’t notice until after) for the recipe. The only change that this recipe has is the amount of yogurt and its half which makes the amount of chili powder WAY too much, very upset I wasted so much yogurt, which isn’t cheap!
I am sorry the dip didn’t work out for you. We liked the flavor and the heat the chili powder gave it.