Cilantro Mint Dip Recipes

AVOCADO-MINT DIP

Avocado-Mint Dip image

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

Ingredients

1 large ripe avocado
5 teaspoons fresh lemon juice
3 tablespoons chopped fresh mint leaves
Pinch cayenne pepper
Sea salt, to taste

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

MINT AND CILANTRO CHUTNEY

Mint and Cilantro Chutney image

Provided by Food Network

Categories main-dish

Time 20m

Yield 1 3/4 cups

Number Of Ingredients 8

Ingredients

3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil

Steps:

Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

CILANTRO DIP

Cilantro Dip image

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

Ingredients

1 bunch cilantro, long stems trimmed
2 cloves garlic, chopped
2 1/2 tablespoons water
1/2 tablespoon mayonnaise
1 1/2 tablespoons white vinegar or 1 1/2 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
3 tablespoons finely chopped white onions
3 tablespoons light olive oil
1 small dried chili, crumbled

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

CILANTRO AND MINT SALSA / DIP

Cilantro and Mint Salsa / Dip image

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

Ingredients

4 tablespoons cilantro, roughly chopped with the stalks
2 tablespoons fresh mint leaves
1 scallion, finely chopped
2 garlic cloves, crushed
2/3 cup olive oil
salt and pepper

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 MINT DIP

Cilantro Mint Dip image

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

Ingredients

1 cup sour cream
2 cups packed cilantro sprigs
2/3 cup packed mint leaves
1 tablespoon chopped scallion
1 tablespoon chopped seeded fresh jalapeño
1/2 teaspoon chopped peeled fresh ginger
Accompaniment: pappadums, khakhra, or crisp flatbread

Steps:

Blend all ingredients along with 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender until smooth.

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Wash and pat-dry the coriander and mint leaves. Roughly chop the green chilies and garlic cloves if your blender is not very powerful.
Combine the coriander, mint leaves, green chilies, garlic, mayonnaise, Greek style yogurt (if using) ground cumin, ground cayenne, kosher salt, and lime juice in a high-speed blender or food processor. Cover and blend until smooth. (You may need to uncover and push down the ingredients and stir with a spoon 1-2 times in between if you’re blender is not very powerful.) Taste and stir in more kosher salt or lime juice if needed.
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