Cilantro Spinach Dip Food

CILANTRO-CUMIN DIP

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.

CREAMY CILANTRO DIPPING SAUCE

Steps:

• Place all ingredients into food processor or blender. Blend until smooth.
• Taste and adjust seasonings.
• Place in container, cover and chill for 1 hour.

CILANTRO SPINACH DIP

Steps:

• 1. Combine all ingredients in a blender or food processor and puree until smooth. Cover and chill for 2 hours before serving with your favorite tortilla chips or vegetables or crusty bread.

THE BEST SPINACH DIP WITH CHIPOTLE AND LIME

Steps:

• Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture.
• In a food processor, blend together all ingredients except spinach until very smooth, about 90 seconds.
• Pulse in spinach until just combined.
• Taste and adjust seasoning, if necessary.
• Serve with tortilla chips.
• Note: You can omit the sour cream and increase mayonnaise to 1 cup.

SPINACH ENCHILADAS WITH CILANTRO CREAM SAUCE

Steps:

• Cilantro Cream Sauce: Puree garlic with salt.
• Combine sour cream, onion, cilantro and sugar.
• Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
• Add spinach and cook 5 to 10 minutes.
• Stir 1 cup of sauce into spinach mixture.
• Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
• Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
• Roll tortilla, tuck ends underneath and place on a baking pan.
• Continue until all are gone.
• Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
• Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
• Serve with extra sauce.

CILANTRO DIP

Steps:

• 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.

SPINACH CILANTRO DIP

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

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.

CILANTRO-LIME HERBED SPINACH DIP

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.