This dip turned out fantastically well. Spicy and tangy with just enough heat from the jalapenos to leave a bite in the back of your throat. I had never used dried jalapenos before, so I gradually increased the amount in the dip. It’s important to note that the heat in the dip will increase significantly after sitting overnight and it will increase even further after 48 hours. I stopped adding spice, a bit short of where I wanted the heat to be and then let it chill in the refrigerator to meld all the flavors.
We served this to some friends at a barbecue over the past weekend and it was a huge hit. I’ve already made another batch of this at my son and husband’s request. This dip was delicious with tortilla chips as well.
