Spinach Cilantro Dip Recipes

CILANTRO SPINACH DIP

Cilantro Spinach Dip image

I have posted this recipe on another site too; the old mixing bowl. It was very well received - hope you like it too- it is an authentic Mexican recipe by Chef Arron of cacique.com This Dip is quick and easy and makes about 3 1/2 cups.

Provided by Pat Duran

Time 10m

Number Of Ingredients 10

Ingredients

2 c cacique crema salvadorena, ( sour cream)
1/2 c cacique queso fresco, crumbled ( mild feta cheese)
1/2 c cacique cotija, crumbled (parmesan cheese)
3 c fresh spinach leaves, cleaned
3 medium green onions, coarsely chopped
2 clove garlic, minced
1/2 c fresh cilantro leaves
2 tsp olive oil or to taste
2 tsp fresh lime juice or to taste
salt and pepper to taste

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.

CILANTRO-LIME HERBED SPINACH DIP

Cilantro-Lime Herbed Spinach Dip image

Got this out of Chef's Illustrated a few years ago. A bit different, and very good. I use low-fat products to reduce the fat and calories, and it's still great.

Provided by dianegrapegrower

Categories Spinach

Time 10m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 14

Ingredients

10 ounces frozen chopped spinach
1/2 cup low-fat sour cream
1/2 cup low-fat mayonnaise
2 tablespoons scallions, thinly sliced
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon chipotle chile in adobo
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon brown sugar
1 dash cumin
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 28.6, Fat 1.7, SaturatedFat 1, Cholesterol 4.7, Sodium 144.5, Carbohydrate 2.5, Fiber 1.1, Sugar 0.6, Protein 1.6

CHEESY BEER AND SPINACH DIP

Cheesy Beer and Spinach Dip image

Tortilla chips take on new meaning and purpose when dipped in this unpretentious cheese and spinach dip! A fondue dish is perfect for keeping the cheese melted and warm.

Provided by sal

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 30m

Yield 36

Number Of Ingredients 6

Ingredients

.66 cup beer
3 cups shredded Monterey Jack cheese
2 tablespoons all-purpose flour
½ cup frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh cilantro
salt and pepper to taste

Steps:

In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and stir until cheese is melted but not bubbly.
Mix spinach, cilantro, salt and pepper into the beer mixture. Serve warm.

Nutrition Facts : Calories 39.3 calories, Carbohydrate 0.7 g, Cholesterol 8.4 mg, Fat 2.9 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 52.3 mg, Sugar 0.1 g

THE BEST SPINACH DIP WITH CHIPOTLE AND LIME

The Best Spinach Dip With Chipotle and Lime image

Make and share this The Best Spinach Dip With Chipotle and Lime recipe from Food.com.

Provided by enigmused

Categories Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 ounce) packages frozen spinach, thawed and drained
8 ounces cream cheese, softened (about 1 cup)
1/2 cup mayonnaise
1/2 cup sour cream (see note)
1/2 cup sliced scallion
1/3 cup chopped cilantro
1 tablespoon chopped chipotle chile in adobo (to taste)
1 tablespoon freshly squeezed lime juice (to taste)
3/4 teaspoon kosher salt (to taste)
fresh ground black pepper
tortilla chips, for dipping

Steps:

Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture.
In a food processor, blend together all ingredients except spinach until very smooth, about 90 seconds.
Pulse in spinach until just combined.
Taste and adjust seasoning, if necessary.
Serve with tortilla chips.
Note: You can omit the sour cream and increase mayonnaise to 1 cup.

Nutrition Facts : Calories 285.1, Fat 24.5, SaturatedFat 12.1, Cholesterol 55.1, Sodium 558.1, Carbohydrate 11.9, Fiber 3.5, Sugar 2.5, Protein 7.9

CILANTRO-CUMIN DIP

Cilantro-Cumin Dip image

Use this bright green, earthy mix as a dip for crudités or a dressing for heartier salad greens like radicchio, spinach, arugula, thinly sliced fennel, or a combination. It's also terrific as a dressing, drizzled on a simple roasted or grilled chicken, meats or fish.

Provided by Melissa Clark

Categories dips and spreads

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1/2 cup neutral oil, such as grapeseed or safflower
5 teaspoons cumin seeds
2 1/2 cups fresh cilantro
3 tablespoons rice vinegar
1 tablespoon seasoned rice vinegar (see Note) or additional rice vinegar
2 teaspoons Dijon mustard
Pinch cayenne
Fine sea salt, to taste
Sugar or other sweetener, to taste (see Note)

Steps:

Pour oil into a small saucepan and add cumin seeds. Bring to a simmer over medium-low heat and simmer very gently for 10 minutes. Let cool.
Put cilantro, vinegars, mustard and cayenne in the bowl of a food processor or in a blender and pulse to combine. With the motor running, drizzle in the cooled cumin oil and seeds until the mixture is emulsified and the color lightens.
Taste and add salt and sugar as needed. Pulse once more and transfer to a serving bowl. Cover and refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 1 gram, TransFat 0 grams

CILANTRO-LIME SPINACH DIP WITH CHIPOTLE CHILES

Cilantro-Lime Spinach Dip With Chipotle Chiles image

Adapted from America's Test Kitchen. Partial thawing of the spinach produces a cold dip that can be served without further chilling. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain chunks of garlic. This dip is good served with tortilla chips.

Provided by TxGriffLover

Categories Spinach

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 15

Ingredients

10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions, white parts only
1 tablespoon fresh dill leaves, chopped
1/2 cup flat leaf parsley, packed
1 garlic clove, minced (about 1 teaspoon)
1 teaspoon table salt
1/4 teaspoon ground black pepper
1/4 cup cilantro leaf, packed
1 tablespoon chipotle chile in adobo, seeded and minced (about 2 medium chiles)
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1/2 teaspoon light brown sugar
1/8 teaspoon ground cumin

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.

Nutrition Facts : Calories 551.7, Fat 43.9, SaturatedFat 14.4, Cholesterol 54.1, Sodium 2303.6, Carbohydrate 35.5, Fiber 7, Sugar 8.8, Protein 11.6

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