Mint Dip Recipes

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AVOCADO-MINT DIP



Avocado-Mint Dip image

This luscious dip has a velvety smooth texture and a fresh herbal bite. You can substitute any other herbs for the mint; cilantro makes it somewhat guacamole-like, while chives add their allium sweetness, and basil is sharp and bright. Serve with crudités or heap on toasted bread to make crostini.

Provided by Melissa Clark

Categories     dips and spreads

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 5

1 large ripe avocado
5 teaspoons fresh lemon juice
3 tablespoons chopped fresh mint leaves
Pinch cayenne pepper
Sea salt, to taste

Steps:

  • Pit the avocado and scoop the flesh into the bowl of a food processor or into a blender. Add the lemon juice, mint, cayenne and 1/4 cup water and pulse to purée. If desired, add more water to thin the dip. Add salt to taste.
  • Transfer to a serving bowl, cover and refrigerate until ready to serve. This is best served on the day it is made.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 1 gram

MINT CHIP DIP



MINT CHIP DIP image

Dessert Mint Chip Dip made easy in minutes & so fun and festive! Perfect dessert dip for Christmas as it's best served with a variety of cookies. Mint chip lovers go crazy for this dip!

Provided by Jessica & Nellie

Categories     Dessert     No-Bake Dessert

Time 20m

Number Of Ingredients 14

8 oz cream cheese (room temperature)
¼ cup granulated sugar
1 cup heavy whipping cream
1 teaspoon peppermint extract
½ cup crushed Andes Mints
½ cup dark chocolate chips
1/8 teaspoon green gel food coloring (depending on how green you want)
Vanilla Wafers
Milanos
Brownie Brittle
animal crackers
pretzels
graham crackers
Pirouline cookies

Steps:

  • Add heavy cream to a mixing bowl and beat on high until peaks form. Set aside.
  • In a large bowl, with a hand mixer, cream the cream cheese and granulated sugar together. Mix until all combined.
  • Add peppermint extract and food coloring. Mix until you have desired uniform color.
  • Add the whipped cream and fold in with a spatula.
  • Once the whipped cream has been all incorporated, add the Andes mints and chocolate chips. Mix until they are uniform throughout the dip.
  • Place in the fridge for 15 minutes (this helps to harden the dip and is easier to scoop).
  • Serve it with vanilla wafers, pretzels, Pirouline cookies, etc. Enjoy!

Nutrition Facts : Calories 181 kcal, Carbohydrate 12 g, Protein 2 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 36 mg, Sodium 61 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving

PEA AND MINT DIP



Pea and Mint Dip image

This mint green dip can be whipped up within minutes. It's perfect with lightly salted potato chips.

Provided by Food Network

Categories     appetizer

Time 5m

Yield 2 servings

Number Of Ingredients 7

1 cup frozen peas, thawed
1 tablespoon fresh mint (about 6 leaves; chopped if mashing by hand)
1/2 cup canned or cooked cannellini beans, drained and rinsed
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon (about 1 tablespoon)
Pinch of flaky sea salt
Lightly salted potato chips, for serving

Steps:

  • Blitz all the ingredients together in a food processor so there is still a little texture to the dip, about 15 seconds, or longer if you prefer a smoother dip. (Alternatively, place the ingredients in a bowl and mash with a potato masher.)
  • Spoon the dip into a serving bowl. Serve with potato chips.

ANDES MINT DIP



Andes Mint Dip image

Easy dessert dip to serve with graham crackers or similar carb during winter time.

Provided by shouthurray

Categories     Cold Cheese Dips

Time 10m

Yield 10

Number Of Ingredients 3

1 cup powdered sugar
1 (8 ounce) package cream cheese
½ (4.67 ounce) package creme de menthe thins (such as Andes®)

Steps:

  • Mix cream cheese and powdered sugar together until combined.
  • Remove mints from wrappers and chop into small pieces. Fold into cream cheese mixture to create dip.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 16.9 g, Cholesterol 24.6 mg, Fat 9.9 g, Protein 2 g, SaturatedFat 6.8 g, Sodium 70.8 mg, Sugar 12.3 g

CILANTRO MINT DIP



Cilantro Mint Dip image

Provided by Paul Grimes

Categories     Condiment/Spread     Blender     Pepper     No-Cook     Vegetarian     Quick & Easy     Mint     Summer     Jalapeño     Sour Cream     Cilantro     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

1 cup sour cream
2 cups packed cilantro sprigs
2/3 cup packed mint leaves
1 tablespoon chopped scallion
1 tablespoon chopped seeded fresh jalapeño
1/2 teaspoon chopped peeled fresh ginger
Accompaniment: pappadums, khakhra, or crisp flatbread

Steps:

  • Blend all ingredients along with 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender until smooth.

COOL MINT FRESH FRUIT DIP



Cool Mint Fresh Fruit Dip image

Make and share this Cool Mint Fresh Fruit Dip recipe from Food.com.

Provided by Stewie

Categories     Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 6

1/4 cup creme de menthe
1 cup honey
1 pint sour cream (or I have used 1/2 sour cream and 1/2 lite Cool Whip)
3 -5 drops green food coloring, if you wish
fresh mint leaves, for garnish
fresh fruit, cut into bite-size pieces (Strawberries, grapes, pineapple, melon balls, etc.)

Steps:

  • Mix the first four ingredients together well.
  • (I used a hand mixer).
  • Leave in the refrigerator for a few minutes to set.
  • Garnish with fresh mint leaves.
  • Serve with fresh fruit.

Nutrition Facts : Calories 754.8, Fat 32.2, SaturatedFat 20, Cholesterol 67.5, Sodium 86.9, Carbohydrate 109, Fiber 0.2, Sugar 102.4, Protein 5.2

MINTY PEA DIP



Minty Pea Dip image

This is a tasty dip you can pair with a few crudites and take it with you for a snack on the go.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 7

3 cups frozen green peas
1/4 cup fresh mint leaves
Zest and juice of 1 lemon
1 clove garlic
2 tablespoons olive oil, plus more for drizzling
1 tablespoons tahini
Coarse salt and pepper

Steps:

  • Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
  • Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
  • Season with salt and pepper; drizzle with oil.

Nutrition Facts : Calories 167 g, Fat 9 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

BEETROOT & MINT DIP



Beetroot & mint dip image

A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too

Provided by Emily Kydd

Categories     Lunch, Starter

Time 10m

Number Of Ingredients 6

250g vacuum-packed beetroot
½ tsp ground cumin
2 tsp chopped mint , plus a few leaves for sprinkling
squeeze lemon juice
3 tbsp half-fat crème fraîche
a few pinches nigella seeds

Steps:

  • Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.

Nutrition Facts : Calories 48 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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