Cilantro Mint Dip Recipes

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

Ingredients

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

EASY RAITA WITH MINT AND CILANTRO

Easy Raita with Mint and Cilantro image

This easy cucumber raita is flavored with fresh mint, fresh cilantro, and a touch of ground cumin. You'll be making this often!

Provided by manju

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

2 (7 ounce) containers Greek yogurt
1 cucumber, peeled and diced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

Combine Greek yogurt, cucumber, mint, cilantro, cumin, salt, and pepper in a bowl; mix well.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 3.4 g, Cholesterol 11.3 mg, Fat 5.1 g, Fiber 0.2 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 52.9 mg, Sugar 2.6 g

CILANTRO-MINT RAITA

Cilantro-Mint Raita image

This refreshing mixture of mint, cilantro, yogurt, and cucumber is the perfect accompaniment to a spicy curry, a Moroccan tagine dish, or a Greek lamb dish. Serve with warm naan, pita, or other flatbread. Garnish with cucumber and mint sprigs.

Provided by Matt W.

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h10m

Yield 20

Number Of Ingredients 6

Ingredients

2 cups plain yogurt
1 large cucumber, grated
10 fresh mint leaves
½ bunch chopped fresh cilantro
2 tablespoons ground cumin
salt and pepper to taste

Steps:

Puree the yogurt, grated cucumber, mint, and cilantro in a food processor until the mint and cilantro are finely chopped. Add the cumin, salt, and pepper; pulse several times to incorporate. Transfer the raita to a bowl and cover with plastic wrap; store in refrigerator to allow the flavors to blend, at least 1 hour. Serve chilled.

Nutrition Facts : Calories 20.1 calories, Carbohydrate 2.6 g, Cholesterol 1.5 mg, Fat 0.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 19.1 mg, Sugar 2 g

CILANTRO MINT CHUTNEY

Cilantro Mint Chutney image

Spicy, tangy with a hint of sweetness, this super EASY green chutney recipe uses only a handful of ingredients, and includes few variations too!

Provided by Archana Mundhe

Categories Chutney Side Dish

Time 15m

Number Of Ingredients 10

Ingredients

2 cups cilantro (packed) (leaves & stems, rinsed, pat dried and rough chopped )
1 cup mint leaves (discard stems )
½ cup unsweetened coconut frozen or dry
4 garlic cloves (peeled )
2 teaspoons cumin seeds
4 to 8 small green chiles (or 1 to 2 jalapeños )
1 lemon (juiced)
1 to 3 teaspoons kosher salt (add as per taste)
2 to 4 teaspoons sugar (add as per taste )
½ cup water

Steps:

Add all the ingredients to the blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney.
The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.

Nutrition Facts : Calories 35 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Sodium 712 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CILANTRO MINT DIP

CILANTRO MINT DIP image

Categories Vegetable Side Low Carb

Number Of Ingredients 7

Ingredients

1 cup light sour cream
2 cups cilantro - use a packed measure
2/3 cup fresh mint - use a packed measure
1 tablespoon green onion - chopped
1 tablespoon jalapeno pepper - seeded and minced
1/2 teaspoon fresh ginger - peeled and chopped
salt and pepper to taste

Steps:

1. Place all ingredients into blender (or food processor). 2. Puree until the mixture is evenly green with just tiny flecks of the herbs. Pour out into a serving bowl, cover and refrigerate for at least an hour.

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

Ingredients

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.

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Don’t over mix it! It can turn bitter! When the ingredients are all blended, you can check the consistency of the chutney.
If you like, you can add a small amount of ice cold water, about a 1 tablespoon at a time, reblend, and check the consistency again.

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