Fat Free Creamy Chipotle Cilantro Saucedressing Recipes

FAT FREE CREAMY CHIPOTLE CILANTRO SAUCE/DRESSING

Fat Free Creamy Chipotle Cilantro Sauce/Dressing image

I made this up the other night because I ran out of fat free yogurt for a raita. It was great on our grilled Thai chicken, and I'm sure it would be great with grilled fish or shrimp, on grilled veggies, etc. Very refreshing, but with a kick! Add an extra chipotle if you love spicy... If you have fresh tomatoes or cucumber, de-seed them and finely chop and add them in, for a great relish!

Provided by A la Carte

Categories Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces fat free sour cream
3 garlic cloves
1 large chipotle chile in adobo
1 cup fresh cilantro, loosely packed
2 spring onions
2 teaspoons sea salt
2 teaspoons ground cumin
2 tablespoons lime juice

Steps:

Roughly chop all the veggies, from garlic to onions, and add to a mini-chopper (or blender, but my mini-chopper works soooo much better).
Add the sour cream, salt, cumin and lime juice.
Blend until well mixed, but with a little texture.
Cover and chill for at least an hour before serving. Check for seasoning and add ground pepper and salt if needed.

Nutrition Facts : Calories 57.9, Fat 0.9, SaturatedFat 0.5, Cholesterol 5.1, Sodium 624.9, Carbohydrate 9.8, Fiber 0.2, Sugar 4.3, Protein 3

CREAMY CILANTRO DRESSING

Creamy Cilantro Dressing image

Similar to the cilantro dressing at El Torito! Keep in the refrigerator in an airtight container.

Provided by katyLBC

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 35m

Yield 32

Number Of Ingredients 12

Ingredients

2 Anaheim chile peppers, halved and seeded
1 ½ cups canola oil
⅓ cup roasted pepitas
⅓ cup red wine vinegar
⅓ cup lime juice
5 tablespoons crumbled cotija cheese
2 cloves garlic, peeled
1 teaspoon salt
¼ teaspoon ground black pepper
2 small bunches fresh cilantro, stems removed
1 ½ cups mayonnaise
¼ cup water

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 1.6 g, Cholesterol 6.2 mg, Fat 19.5 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.4 g, Sodium 157.7 mg, Sugar 0.3 g

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