Coriander Dip Recipes

Steps:

• In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
• Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired.

Steps:

• Put the mango chutney in a bowl and chop up any large pieces of mango. Mix with the spring onions, coriander and lime juice. Cover and chill until ready to serve. (You can make this up to a day ahead and keep it in a covered container in the fridge.) Serve the chilled dip in a bowl on a plate, with the poppadums broken in pieces and placed around the sides.

Steps:

• In a small heatproof bowl sprinkle gelatin over 1/4 cup consommé to soften 1 minute.
• In a small saucepan bring remaining consommé just to a boil and remove pan from heat. Stir hot consommé into gelatin mixture, continuing to stir until mixture is dissolved completely, and cool.
• In a blender combine cream cheese, consommé mixture, curry powder, and garlic and blend 30 seconds. Pour dip through a fine sieve into a medium serving bowl. Chop coriander and stir into dip. Chill dip, covered, 6 hours, or until thickened (dip will not set firm).
• Serve dip with breadsticks and crudités.

Steps:

• Place all the ingredients in a food processor, blend until smooth. This will keep in an airtight container for 2 to 3 days.