AVOCADO-MINT DIP
This luscious dip has a velvety smooth texture and a fresh herbal bite. You can substitute any other herbs for the mint; cilantro makes it somewhat guacamole-like, while chives add their allium sweetness, and basil is sharp and bright. Serve with crudités or heap on toasted bread to make crostini.
Provided by Melissa Clark
Categories dips and spreads
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Pit the avocado and scoop the flesh into the bowl of a food processor or into a blender. Add the lemon juice, mint, cayenne and 1/4 cup water and pulse to purée. If desired, add more water to thin the dip. Add salt to taste.
- Transfer to a serving bowl, cover and refrigerate until ready to serve. This is best served on the day it is made.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 1 gram
CILANTRO-AND-MINT SALAD
It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
- When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 0 grams
CILANTRO MINT DIP
Provided by Paul Grimes
Categories Condiment/Spread Blender Pepper No-Cook Vegetarian Quick & Easy Mint Summer Jalapeño Sour Cream Cilantro Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Blend all ingredients along with 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender until smooth.
CILANTRO AND MINT SALSA / DIP
Make and share this Cilantro and Mint Salsa / Dip recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Whizz all the ingredients in a food processor and check seasoning, adding more oil if needed. Serve dollops of the dip with spicy snacks.
Nutrition Facts : Calories 2581, Fat 288.4, SaturatedFat 39.8, Sodium 18.3, Carbohydrate 7.4, Fiber 1.8, Sugar 0.9, Protein 1.7
CILANTRO DIP
I go this out of the local newspaper. I LOVE, LOVE this dip, in fact a friend of mine and I make it and finish it all in one sitting. Great with corn chips. My main suggestion is to have some sort of breath freshener available afterwards.
Provided by A foodlover
Categories < 15 Mins
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Place Cilantro, garlic, water, mayonnaise, vinegar and lemon juice in food processor.
- Process until finely minced but not pureed.
- Add remaining ingredients.
- Process for several pulses, or until just combined but not emulsified.
- Transfer to bowl.
- Refrigerate for at least 30 minutes.
Nutrition Facts : Calories 573.9, Fat 57.7, SaturatedFat 8, Cholesterol 2.5, Sodium 94.9, Carbohydrate 15, Fiber 2.3, Sugar 4.6, Protein 2.2
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