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).