Best Cilantro Dip Recipes

JALAPENO-CILANTRO RANCH DIP

Steps:

• Combine sour cream, cilantro, mayonnaise, jalapenos, and ranch dressing mix in a blender. Pulse until cilantro and peppers are finely minced and incorporated. You might need to stir with a spatula a few times to make sure everything's fully mixed. Serve immediately or refrigerate.

SPICY SWEET POTATO CHIPS & CILANTRO DIP

Steps:

• Preheat oven to 400°. Place sweet potatoes in a large bowl. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat., Arrange half the sweet potatoes in a single layer in 2 ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining sweet potatoes., In a small bowl, beat dip ingredients until blended. Serve with chips.

CLAM AND CORN FRITTERS WITH CILANTRO DIP

Steps:

• For dip:
• Mix all ingredients in small bowl to blend. Season with salt and pepper. Cover and refrigerate until flavors blend, at least 1 hour or overnight.
• For fritters:
• Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions and egg. Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter (do not overmix).
• Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F over medium heat. Working in batches, drop batter by heaping teaspoonfuls into oil. Cook until fritters are golden brown, turning once, about 2 1/2 minutes. Using slotted spoon, transfer to rack to drain. Serve hot, passing cilantro dip separately.

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP

Steps:

• For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
• For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
• Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.

PEANUT CILANTRO DIP

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.

FURIKAKE AHI WITH CILANTRO DIP

Steps:

• For the tuna: Put furikake spice on a large plate, then coat the ahi on both sides with furikake.
• Preheat a nonstick pan, then add butter. Sear ahi steaks on both sides, 10 to 15 seconds per side for rare to medium-rare.
• For the cilantro dip: Combine mayonnaise, garlic, ginger, oil, Worcestershire, cilantro and lemon juice in a food processor.
• Serve tuna with rice, salad and the cilantro dip.

BLACK BEAN AND CORN DIP WITH CILANTRO AND LIME

Steps:

• - Simply mix the ingredients as described. Tweak the spices / sugar / olive oil ratio to suit your taste. This stuff is increeeeeeeeeedible!

AVOCADO AND YOGURT DIP WITH JALAPEñO AND CILANTRO

Steps:

• Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.
• Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeño, and garlic. Process until smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.) Sprinkle with 1 tablespoon cilantro.

SPICY CILANTRO-YOGURT DIP

Steps:

• Put the cilantro, cardamom, cumin, garlic, jalapeno and lemon juice in a blender and puree until smooth. Transfer the mixture to a medium bowl, stir in the yogurt and season with salt and pepper.
• Spoon the dip into a serving bowl and drizzle with the olive oil if using. Garnish with cilantro. Serve with grilled flatbread and/or cut-up vegetables for dipping.
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AVOCADO-TOMATILLO DIP WITH JALAPENOS AND CILANTRO

Steps:

• Put tomatillos, onion, and jalapeno in a small saucepan with water to cover. Bring to a boil and cook until tomatillos are softened and pale green, about 5 minutes. Drain, run under cold water to stop cooking, and drain well.
• Halve jalapeno lengthwise. For a milder dip, scrape out ribs and seeds. Thickly slice jalapeno. Transfer to food processor along with tomatillo mixture and cilantro, and pulse until small chunks remain.
• Halve avocados lengthwise and discard pits. Scoop out flesh and transfer to a bowl. Using a potato masher or fork, mash avocado along with salt until chunky. Fold in tomatillo mixture and serve.

CILANTRO DIP

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.

BLACK BEAN AND CORN DIP WITH CILANTRO AND LIME (AKA CRACK DIP)

Steps:

• Just mix it all together! It helps to rinse the corn and black beans in a colander first to get rid of the can slime. Also, this just represents a starting point from which to balance out the flavors. It usually takes some tweaking at the end to get it just the way you want it. Use your tongue-brain and have fun!

CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CRISPS

Steps:

• For dip:
• Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.
• For pita crisps:
• Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
• Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.

CHICKPEA CILANTRO DIP WITH GRILLED PITA AND CARROT STICKS

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.
• When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total.
• Serve dip with pitas and carrots.

CREAM CHEESE & CILANTRO DIP

Steps:

• Mix all ingerdients together.
• Herb amounts are estimated, adjust to taste.

RED BEAN DIP WITH CUMIN AND CILANTRO

Steps:

• Place beans in medium bowl. Mash with fork until almost smooth. Add sour cream, lemon juice, garlic, and cumin; blend well. Mix in onion and cilantro. Season dip with salt and pepper. Transfer to small bowl. Let stand at least 30 minutes to blend flavors. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Place dip in center of platter. Surround with vegetables and pita triangles.

ZUCCHINI-CILANTRO DIP

Steps:

• Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.
• Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.)
• Transfer dip to serving bowl. Serve with crudités and pita bread.

CHICKEN SAMOSAS WITH CILANTRO-YOGURT DIP

Steps:

• For Cilantro-Yogurt Dip: Place cilantro, 1/4 cup yogurt, lemon juice, and chile in clender, process until smooth. Transfer to small bowl. Add remaining yogurt, sugar, and cumin, stir to blend. (Can be made 1 day ahead. Cover and chill). For Samosas 1. Heat 1 tablespoon olive oil in heavy medium saucepan over medium heat. Add onion and saute until soft, about 6 minutes. Add garlic and next 5 ingredients, saute 2 minutes. Add tomatoes and stir until tomatoes soften, about 2 minutes. Add tamarind concentrate; stir to blend. Add chicken and saute until cooked through, about 6 minutes. Season with salt and peper. Cool to room temperature (Filling can be prepared 1 day ahead. Cover and chill.) 2. Place 1 spring roll wrapper on work surface. Cut in half diagonally. Place 2 tablespons filling in center of each triangle. Brush edges with egg white. Fold edges together, forming triangle. Press edges to seal tightly. Place on baking sheet. Repeat with remaining filling and spring roll wrappers. Check that all edges are sealed tightly. (Can be prepared 4 hours ahead. Cover tightly with plastic wrap and chill. Recipe incomplete

CILANTRO BEAN DIP

Steps:

• In a bowl, combine the corn, beans, tomato, red pepper and onion. In a small bowl, combine the salad dressing, cilantro, hot pepper sauce and garlic powder. Pour over corn mixture and gently stir to coat. Serve with tortilla chips.

PEANUT CILANTRO DIP/MARINADE/DRESSING

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.