AVOCADO-MINT DIP
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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MINT DIP RECIPE: HOW TO MAKE MINT DIP RECIPE
From recipes.timesofindia.com
Cuisine AmericanTotal Time 35 minsCategory DipCalories 136 per serving
- Wash the mint leaves and then chop them finely, discarding the stalks. Then grind the the mint leaves, and a little vinegar in a grinder.
- Place a saucepan over medium flame. Pour the remaining vinegar in the pan and let it simmer. Put the mint paste, salt and sugar in it and let it cook for about 15-20 minutes, on low flame. Stir it occasionally.
- Once, the mixture reaches its desired consistency, remove the pan from flame and let it cool. Pour it in an airtight container or jar and chill in the refrigerator. Garnish with mint leaves. Serve with veggies platter or crunchy snacks, as desired.
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