Cilantro Spinach Dip Recipes

Steps:

• Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
• Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

Steps:

• 1. Combine all ingredients in a blender or food processor and puree until smooth. Cover and chill for 2 hours before serving with your favorite tortilla chips or vegetables or crusty bread.

Steps:

• Thaw spinach in microwave for 3 minutes at 40% power.
• Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.
• Squeeze partially frozen spinach of excess water.
• In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, salt, pepper, cilantro, chipotle chiles, lime juice, lime zest, light brown sugar, and cumin until smooth and creamy, about 30 seconds.
• Transfer to bowl and serve.
• Can be covered and refrigerated for up to 2 days.

Steps:

• 1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water. 2. In food processor or blender, process spinach, yogurt, cilantro, garlic, hot pepper sauce, salt, ground coriander, ground cumin, and pepper until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and stir in bell pepper; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)

Steps:

• In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.

Steps:

• Thaw spinach in microwave for 3 minutes at 40% power.
• Squeeze partially thawed spinach to remove water and break into chunks.
• Put all ingredients in Food processor, and process until smooth.
• Transfer to medium bowl, and refrigerate until ready to serve.
• May be covered with plastic wrap and stored up to 2 days.