1 jalapeño pepper, finely chopped
1 mini cucumber, finely chopped
1 Tbsp lemon juice
1 5.3oz container Greek yogurt, plain
1/4 tsp Kosher Salt
1/4 tsp Black Pepper, Fine
2 Tbsp Roasted Onion and Cilantro Olive Oil
1/4 tsp Jalapeño Chile, Powder
1/4 tsp Roasted Garlic Powder
1/8 tsp White Pepper, Fine
1/4 tsp Cayenne Powder
1 tsp hot sauce
1/2 tsp molasses
1/2 Tbsp brown sugar
1 Tbsp Mo’ Rub
2 Cups rice cereal
1 Cup sesame oat sticks
1 Cup dry roasted peanuts
1 6oz package yogurt-covered cranberries
Preheat oven to 250°F. Mix together ingredients for Tzatziki-Jalapeño sauce. Set aside.
Combine cereal, oat sticks, and peanuts in a large bowl. Using a cheesecloth or fine mesh strainer, strain the sauce*. Take 1/2 Cup of the smooth sauce and pour over dry mix. Save the rest for another use.
Mix until all pieces are evenly coated. Transfer to a large cookie sheet and spread into an even single layer. Bake for 1 hour, stirring every 15 minutes.
Remove baking sheet from oven, allow to cool and mix in yogurt covered cranberries.
This recipe comes from customer Pamela R. of Norwalk, Iowa and won 3rd place in our 2018 Iowa State Fair Savory Snack Mix Contest!
*The chopped vegetables can be readded to sauce if you want! It makes a great chip dip!