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Jalapeno Tex Mex Dip

Author: Wanda Baker


  • 4 oz cream cheese half a regular size brick, softened
  • 1/2 cup greek yogurt
  • 3/4 cup sour cream
  • 1/2 cup mayonnaise
  • 3 tbsp taco seasoning
  • 2 tbsp taco sauce mild, medium or spicy
  • 2 avocados diced
  • 1/2 lemon juiced
  • 2 cups grated cheddar cheese
  • 1 to mato diced
  • 2 green onions sliced
  • 1/4 cup sliced kalamata olives
  • 1 fresh jalapeno sliced thin


  • Add cream cheese to a large bowl. Smooth it down in the bowl. Mix in greek yogurt, sour cream, mayonnaise, taco seasoning and taco sauce. Spread evenly on bottom of small casserole dish or pie plate.
  • In a small bowl pour lemon juice over diced avocado and mix to prevent browning.
  • Over your base sprinkle on cheese, tomatoes, avocado, green onion, sliced kalamatas and jalapenos if using.
  • Set in refrigerator for up to an hour or more before serving.
  • Serve with tortilla chips.