Spicy Cilantro Yogurt Dip Recipes
CILANTRO DIP
Cilantro Dip - A spicy sauce filled with cilantro, jalapeno and serrano peppers, and lime. It's great to use as a dip, a dressing, and even a marinade!
Provided by Jaren
Time 10m
Number Of Ingredients 13
Steps:
- Roughly chop peppers and green onions. Place into large food processor.
- Add cilantro to food processor and pulse a few times.
- Add remaining ingredients to food processor and pulse until blended.
- Refrigerate until ready to use as a dip, dressing, or marinade.
CILANTRO-YOGURT SAUCE
Provided by Alison Roman
Categories Onion Side No-Cook Vegetarian Quick & Easy Yogurt Healthy Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Combine onion, cilantro, yogurt, mint, coriander, and 2 tablespoons lemon juice in a medium bowl. Season sauce with salt, pepper, and more lemon juice, if desired.
- DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
SPICY CILANTRO-YOGURT DIP
This green dip is tangy and spicy and great with grilled flat bread or cut-up vegetables for dipping.
Provided by Food Network Kitchen
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the cilantro, cardamom, cumin, garlic, jalapeno and lemon juice in a blender and puree until smooth. Transfer the mixture to a medium bowl, stir in the yogurt and season with salt and pepper.
- Spoon the dip into a serving bowl and drizzle with the olive oil if using. Garnish with cilantro. Serve with grilled flatbread and/or cut-up vegetables for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICED YOGURT DIP WITH PITA AND PEPPERS
Steps:
- Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom, caraway seeds, and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder. Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary). Stir purée into yogurt and season with salt.
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Split pitas to make 8 rounds. Stir together butter, salt, and remaining 2 tablespoons oil in a small bowl, then lightly brush on rough sides of pitas. Cut pitas into 1/2-inch-wide strips and arrange in 1 layer on 2 baking sheets. Bake, switching position of sheets halfway through baking, until golden and crisp, about 10 minutes total. Transfer toasts to a rack to cool.3Serve dip with toasts and bell peppers.
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CILANTRO LIME YOGURT DIP - KATIE'S CUCINA
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Estimated Reading Time 3 mins
- In a food processor, combine 1 cup of Stonyfield Smooth & Creamy Whole Milk Plain Yogurt, garlic clove, green onions, fresh cilantro, lime zest and juice, ½ teaspoon chili powder, salt, and cumin. Puree until smooth.
- Add the puree to a bowl then carefully hand mix-in ½ cup of Stonyfield Smooth & Creamy Whole Milk Plain Yogurt. Sprinkle chili powder on top and serve with tortilla chips. Refrigerate leftovers in airtight container for up to 1 week.
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4.9/5 Estimated Reading Time 2 mins
- Place the chopped cilantro, jalapeño peppers, garlic, green onions, and lime juice in a small food processor or blender. Pulse until the ingredients are crushed.
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Estimated Reading Time 2 mins
- Line a fine-mesh strainer with a double thickness of cheesecloth that has been rinsed and squeezed dry. Pour the yogurt into the strainer and place the strainer over a bowl to catch the liquid. (Make sure that the bottom of the strainer is high enough so that the liquid won’t reach the strainer as it drains.) Cover with plastic wrap and refrigerate overnight, discarding the liquid.
- Mix the grated cucumber, salt, and garlic and place in a strainer over a bowl to catch the juice. Refrigerate for at least 2 hours or overnight. Discard the juice.
- In a large bowl, combine the drained yogurt, sour cream, lemon juice, cilantro, and pepper. Squeeze the cucumber dry and add to the yogurt. Season to taste with more salt and pepper, if desired. Cover and chill for at least 2 hours.
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- Wash and pat-dry the coriander and mint leaves. Roughly chop the green chilies and garlic cloves if your blender is not very powerful.
- Combine the coriander, mint leaves, green chilies, garlic, mayonnaise, Greek style yogurt (if using) ground cumin, ground cayenne, kosher salt, and lime juice in a high-speed blender or food processor. Cover and blend until smooth. (You may need to uncover and push down the ingredients and stir with a spoon 1-2 times in between if you’re blender is not very powerful.) Taste and stir in more kosher salt or lime juice if needed.
- Use immediately or transfer to a sealed airtight container and store in the fridge until ready to use. Enjoy in kebabs, kathi rolls, salads, sandwiches, burgers, tacos, and use as a dip, spread, or dressing.
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- Place 2 cups cilantro leaves, 1 serrano chilli, 2 garlic pods, and ½ Tbsp. ginger in a medium sized blender jar. Add ¼ cup water and grind it to a smooth paste
- To this, add ½ tsp. cumin powder, ½ tsp. dry mango powder, ½ tsp. chaat masala powder, ½ tsp. black salt, and salt to taste (½ tsp. salt). Give this a quick pulse
- Add 2 tsp. lemon juice, 1 tsp. white vinegar (optional), ½ cup yogurt, and mix everything until well incorporated. Transfer to a serving bowl
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