30-Minute Za'atar Jalapeño Dip
A smoky, spicy dip that combines the earthy flavors of za'atar with fire-roasted jalapeños and garlic. The peppers are charred under the broiler until blistered, then blended with tangy mayonnaise and aromatic Middle Eastern spices. Perfect as an appetizer with pita chips, vegetables, or crackers, this chunky dip delivers moderate heat balanced by herbaceous za'atar. The roasting process mellows the jalapeños while adding depth, making this an approachable way to enjoy spicy flavors at parties or casual gatherings.
Ingredients
- 8 jalapeño peppers, trimmed
- 3 cloves garlic
- 2 tablespoons mayonnaise, sugar free if needed
- 1 teaspoons Pereg za'atar spice blendsumac + dried thyme + sesame seeds1 tsp sumac + 1/2 tsp thyme + 1/2 tsp sesameauthentic
homemade blend
- ¼ teaspoon Pereg sea salt
- ¼ teaspoon Pereg black pepper
Instructions
- 1
Adjust oven rack to middle position and heat broiler on high
- 2
Cut jalapeño peppers lengthwise and place cut-side down on foil-lined baking sheet
- 3
Broil for 10 to 12 minutes, checking at 9 minutes, until peppers are charred and blistered
- 4
Transfer peppers to bowl and cover to trap steam
- 5
Cool until comfortable to handle, then peel peppers
- 6
Mince garlic in food processor or chopper
- 7
Add peeled jalapeños, mayonnaise, za'atar, salt and pepper
- 8
Pulse until pureed but still slightly chunky
- 9
Transfer to airtight container
Tips
Line baking sheet with foil for easier cleanup when roasting peppers
Check peppers at 9 minutes to prevent over-charring while ensuring proper blistering
Keep dip slightly chunky for better texture - avoid over-processing
Good to Know
Refrigerate in airtight container for up to 5 days
Can be made up to 5 days in advance - flavors improve overnight
Serve at room temperature with pita chips, vegetables, or crackers
Common Mistakes
Do not over-broil peppers to avoid bitter taste
Avoid over-processing to maintain chunky texture
Substitutions
less heat
homemade blend
FAQ
Can I freeze this dip?
Yes, but omit mayonnaise before freezing and wrap container well in plastic wrap. Add mayonnaise after thawing for best texture.
Can I make this milder?
Use fewer jalapeños or substitute with poblano peppers for less heat while maintaining the roasted flavor.
How long does the roasted pepper prep take?
About 12 minutes broiling plus 10 minutes cooling time. Check peppers at 9 minutes to prevent over-charring.