Spinach Cilantro Dip Recipes

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SPINACH CILANTRO DIP



SPINACH CILANTRO DIP image

Categories     Yogurt

Number Of Ingredients 10

10 ounces frozen chopped spinach
1 cup thick yogurt (FAGE)
1/2 cup packed cilantro
1 small clove garlic , minced
1/4 teaspoon hot pepper sauce , such as Tabasco
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 tsp ground coriander
1 tsp ground cumin
1/2 medium red bell pepper , diced fine (about 1/4 cup)

Steps:

  • 1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water. 2. In food processor or blender, process spinach, yogurt, cilantro, garlic, hot pepper sauce, salt, ground coriander, ground cumin, and pepper until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and stir in bell pepper; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)

CILANTRO-LIME SPINACH DIP WITH CHIPOTLE CHILES



Cilantro-Lime Spinach Dip With Chipotle Chiles image

Adapted from America's Test Kitchen. Partial thawing of the spinach produces a cold dip that can be served without further chilling. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain chunks of garlic. This dip is good served with tortilla chips.

Provided by TxGriffLover

Categories     Spinach

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 15

10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions, white parts only
1 tablespoon fresh dill leaves, chopped
1/2 cup flat leaf parsley, packed
1 garlic clove, minced (about 1 teaspoon)
1 teaspoon table salt
1/4 teaspoon ground black pepper
1/4 cup cilantro leaf, packed
1 tablespoon chipotle chile in adobo, seeded and minced (about 2 medium chiles)
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1/2 teaspoon light brown sugar
1/8 teaspoon ground cumin

Steps:

  • Thaw spinach in microwave for 3 minutes at 40% power.
  • Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.
  • Squeeze partially frozen spinach of excess water.
  • In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, salt, pepper, cilantro, chipotle chiles, lime juice, lime zest, light brown sugar, and cumin until smooth and creamy, about 30 seconds.
  • Transfer to bowl and serve.
  • Can be covered and refrigerated for up to 2 days.

Nutrition Facts : Calories 551.7, Fat 43.9, SaturatedFat 14.4, Cholesterol 54.1, Sodium 2303.6, Carbohydrate 35.5, Fiber 7, Sugar 8.8, Protein 11.6

CILANTRO-LIME HERBED SPINACH DIP



Cilantro-Lime Herbed Spinach Dip image

Got this out of Chef's Illustrated a few years ago. A bit different, and very good. I use low-fat products to reduce the fat and calories, and it's still great.

Provided by dianegrapegrower

Categories     Spinach

Time 10m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 14

10 ounces frozen chopped spinach
1/2 cup low-fat sour cream
1/2 cup low-fat mayonnaise
2 tablespoons scallions, thinly sliced
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon chipotle chile in adobo
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon brown sugar
1 dash cumin
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Thaw spinach in microwave for 3 minutes at 40% power.
  • Squeeze partially thawed spinach to remove water and break into chunks.
  • Put all ingredients in Food processor, and process until smooth.
  • Transfer to medium bowl, and refrigerate until ready to serve.
  • May be covered with plastic wrap and stored up to 2 days.

Nutrition Facts : Calories 28.6, Fat 1.7, SaturatedFat 1, Cholesterol 4.7, Sodium 144.5, Carbohydrate 2.5, Fiber 1.1, Sugar 0.6, Protein 1.6

AVOCADO-SPINACH DIP



Avocado-Spinach Dip image

Keep this creamy avocado dip covered and chilled until ready to serve.

Provided by Sunny Hart

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

2 cups fresh spinach
1 cup diced avocado
½ cup reduced-fat sour cream
¼ cup chopped red onion
1 tablespoon fresh lime juice
1 tablespoon chopped seeded jalapeno pepper
1 large garlic clove
½ teaspoon salt
⅛ teaspoon ground black pepper
hot sauce

Steps:

  • Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
  • Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 56 calories, Carbohydrate 3.4 g, Cholesterol 5.9 mg, Fat 4.6 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 162.5 mg, Sugar 0.5 g

CILANTRO-CUMIN DIP



Cilantro-Cumin Dip image

Use this bright green, earthy mix as a dip for crudités or a dressing for heartier salad greens like radicchio, spinach, arugula, thinly sliced fennel, or a combination. It's also terrific as a dressing, drizzled on a simple roasted or grilled chicken, meats or fish.

Provided by Melissa Clark

Categories     dips and spreads

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 9

1/2 cup neutral oil, such as grapeseed or safflower
5 teaspoons cumin seeds
2 1/2 cups fresh cilantro
3 tablespoons rice vinegar
1 tablespoon seasoned rice vinegar (see Note) or additional rice vinegar
2 teaspoons Dijon mustard
Pinch cayenne
Fine sea salt, to taste
Sugar or other sweetener, to taste (see Note)

Steps:

  • Pour oil into a small saucepan and add cumin seeds. Bring to a simmer over medium-low heat and simmer very gently for 10 minutes. Let cool.
  • Put cilantro, vinegars, mustard and cayenne in the bowl of a food processor or in a blender and pulse to combine. With the motor running, drizzle in the cooled cumin oil and seeds until the mixture is emulsified and the color lightens.
  • Taste and add salt and sugar as needed. Pulse once more and transfer to a serving bowl. Cover and refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 1 gram, TransFat 0 grams

JALAPENO-CILANTRO RANCH DIP



Jalapeno-Cilantro Ranch Dip image

Cool, herby, slightly spicy dip. Perfect with tortilla chips, mixed into guacamole, or on tacos. Refrigerate for up to 1 week. Can be frozen and then defrosted in the fridge, but the texture changes slightly -- it's best fresh.

Provided by undertheliveoaktrees

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 15m

Yield 20

Number Of Ingredients 5

1 ½ (8 ounce) containers sour cream
1 cup roughly chopped fresh cilantro
¾ cup mayonnaise
3 jalapeno peppers, seeded and roughly chopped
1 (1 ounce) package dry ranch dressing mix

Steps:

  • Combine sour cream, cilantro, mayonnaise, jalapenos, and ranch dressing mix in a blender. Pulse until cilantro and peppers are finely minced and incorporated. You might need to stir with a spatula a few times to make sure everything's fully mixed. Serve immediately or refrigerate.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 1.9 g, Cholesterol 10.6 mg, Fat 10.1 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 155 mg, Sugar 0.2 g

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