Cilantro Dip

May 18, 2016

Cilantro Dip

Nora McGinnis, Tucson CSA

This is a great way to use up a lot of cilantro at once and make use of cilantro stems. The stems actually contain much more flavor than the leaves and add a huge punch to recipes where their texture won’t interfere. This recipe is very flexible and adjusts well to your taste.

2/3 cup toasted slivered almonds (whole and/or raw almonds also work just fine, as does almond meal or flour)

1 garlic clove

1 and 1/2 tablespoons chopped jalapeno (with or without seeds to your taste)

1 packed cup cilantro, stems and all

2-3 tablespoons lime juice

3 tablespoons sour cream

1/4 cup mayonnaise

1 teaspoon salt

Toss everything in a food processor and pulse until smooth, scraping down sides as needed. Serve as a dip with crackers, tortilla chips, or veggies, or use as a spicy pesto on pasta. (If using whole almonds, it can speed up the process to pulse them first on their own until roughly chopped, and then add the other ingredients).

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