Prep 15 mins
Cook 0 mins
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.
- 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
- 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.
I was expecting something better, but for me making a cilatro dip for first time was ok.. I had to add salt, little bit more mayo and sour cream ..
This definitely needs salt if not eating it with a salty food like chips or pretzels; I used it as a veggie dip. I added about 1/2 tsp and it was excellent! I'm also planning to use it as a dip with Chicken Satay. A previous reviewer suggested adding some softened cream cheese and this sounds like a great idea too. In addition, I tried using a blender for a smoother consistency and it was terrific as well! One other idea...this could be used as a marinade with chicken kebobs! YUM!
Awesome, awesome flavor. Not sure what I did to screw it up, but the consistency was all wrong, very liquidy. Is it really 3 tbs of lemon juice? Also, I forgot the onion. Either way, it was really good! We poured a little over our burritos last night. Today I softened up a brick of cream cheese and blended it with that so that I could dip chips in it. AWE-SOME! Great recipe!