If you've ever been to Chuy's, and have functioning tastebuds, you know how imperative it was to our budget to figure out the copy cat recipe for their Creamy Jalapeno Dip! This is dip, salad dressing, or a quick addition to rice for a crazy-awesome side dish. It goes on tacos, and chicken, and steak, and in my mouth. Stan stops just shy of drinking it straight. Cora takes it in a bowl and laps it up with her fingers, occasionally adding a chip.
Creamy Jalapeno Dip
5-7 medium jalapenos, seeded
2 small bunches cilantro
1 c buttermilk
3 c mayonnaise
1 tsp crushed garlic
1/2 t salt
1 packet ranch dressing mix
Toss it all in the food processor and blend, blend, blend. Serve chilled with chips and veggies for dipping. Keep refrigerated. I'd like to tell you how long it keeps in the fridge, but it never lasts that long around here. Best guess 3 days, longer depending on how fresh your ingredients were.
(Best practice for longevity -of any dip- is to pour servings each time so you're not risking contamination of the whole recipe when you eat... you know who you are, you double dippers, you.)
Showing posts with label cilantro. Show all posts
Showing posts with label cilantro. Show all posts
Sunday, June 26, 2016
Monday, February 15, 2010
There's a Hummus Among Us
My favorite hummus recipes... You'll want a food processor for these - borrow one if you have to (or do like I did; piece-meal the individual parts on eBay and pay less than half retail price).
Cilantro-Lime Hummus
Unlike traditional hummus, this is a low-fat alternative, since it does not contain any tahini. Critics of hummus and cilantro have both devoured this recipe. Great with a Mexican menu. Often found with the label "I'm not Guac." when I share it with friends.
2 15-ounce cans garbanzo beans, drained and rinsed (peeled if you have time)
1/2 cup low-fat sour cream
1 bunch fresh cilantro (washed, tearing the bunch off the stems in one big twist, discard stems)
1 small garlic clove, chopped - or 1 heaping spoon jarred garlic
3-5 T fresh lime juice (2 medium-large limes)
3/4 teaspoon salt
Purée chickpeas with sour cream, garlic, lime juice, and salt in a food processor, add cilantro and blend until smooth. (peeling the chickpeas will give a smoother end product; grab them with thumb and 2 fingers, point of pea pointing toward the palm of your hand and squeeze, toss the skin into a bowl nearby and trash).
Serve with pita or tortilla chips and carrots. Red bell peppers are also yummy!
Can be prepared 3 days ahead. Cover and refrigerate. Most people seem to enjoy this best cold.
(Modified from Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks)
Low-Fat Lemon Hummus
This is so fresh and light with all the lovely flavors of a traditional hummus.
2 heaping teaspoons jarred garlic (or 2 large garlic cloves, chopped)
1 15-ounce can garbanzo beans (chickpeas), drained
2 T plain nonfat yogurt
2 T tahini (sesame seed paste)
2 T fresh lemon juice
1 teaspoon ground cumin
Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper (I like white pepper). Transfer to a small bowl and serve with pitas/ pita chips and veggies.
Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.
(Recipe from Hummus with Yogurt and Lemon)
Cilantro-Lime Hummus
Unlike traditional hummus, this is a low-fat alternative, since it does not contain any tahini. Critics of hummus and cilantro have both devoured this recipe. Great with a Mexican menu. Often found with the label "I'm not Guac." when I share it with friends.
2 15-ounce cans garbanzo beans, drained and rinsed (peeled if you have time)
1/2 cup low-fat sour cream
1 bunch fresh cilantro (washed, tearing the bunch off the stems in one big twist, discard stems)
1 small garlic clove, chopped - or 1 heaping spoon jarred garlic
3-5 T fresh lime juice (2 medium-large limes)
3/4 teaspoon salt
Purée chickpeas with sour cream, garlic, lime juice, and salt in a food processor, add cilantro and blend until smooth. (peeling the chickpeas will give a smoother end product; grab them with thumb and 2 fingers, point of pea pointing toward the palm of your hand and squeeze, toss the skin into a bowl nearby and trash).
Serve with pita or tortilla chips and carrots. Red bell peppers are also yummy!
Can be prepared 3 days ahead. Cover and refrigerate. Most people seem to enjoy this best cold.
(Modified from Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks)
Low-Fat Lemon Hummus
This is so fresh and light with all the lovely flavors of a traditional hummus.
2 heaping teaspoons jarred garlic (or 2 large garlic cloves, chopped)
1 15-ounce can garbanzo beans (chickpeas), drained
2 T plain nonfat yogurt
2 T tahini (sesame seed paste)
2 T fresh lemon juice
1 teaspoon ground cumin
Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper (I like white pepper). Transfer to a small bowl and serve with pitas/ pita chips and veggies.
Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.
(Recipe from Hummus with Yogurt and Lemon)
Wednesday, August 26, 2009
Cilantro Lime Rice
Stan wanted rice "just like Chipotle", so I made my own recipe:
3 cups rice, cooked according to package directions
1 bunch cilantro, chopped fine
2 serrano chilis, seeded and minced
Juice of 1 large lime
2 T oil (I use olive oil)
1/2 t coarse salt
1/4-1/2 t ground white pepper, to taste
While rice is cooking, combine all other ingredients in a large bowl. Mush them around with the back of a spoon to get the flavors mingling. Add the cooked rice, stir to combine. Serve warm.
3 cups rice, cooked according to package directions
1 bunch cilantro, chopped fine
2 serrano chilis, seeded and minced
Juice of 1 large lime
2 T oil (I use olive oil)
1/2 t coarse salt
1/4-1/2 t ground white pepper, to taste
While rice is cooking, combine all other ingredients in a large bowl. Mush them around with the back of a spoon to get the flavors mingling. Add the cooked rice, stir to combine. Serve warm.
Sunday, July 26, 2009
Cilantro & Pepita Salad Dressing
Tastes just like the house dressing at El Torito! We don't live anywhere near one anymore, so I had to go find a recipe for it.
This one's modified from one I found on Recipezaar (206911)
Servings: 8 servings
You'll Need:
Food processor
Large bowl
Whisk
Ingredients:
2 medium anaheim chilies, roasted, peeled and seeded*
1/3 c roasted pepitas (pumpkin seeds)
2 t crushed/diced garlic
1/4 t ground black pepper
1 t salt
1-3/4 c oil (I used EVOO)
1/4 c red wine vinegar
5 T crumbled Cotija cheese
2 bunches fresh cilantro, stems removed
1-1/2 c mayonnaise
1/4 c water
Preparation:
Place all ingredients, except 3/4 c oil, cilantro, mayo and water in food processor.
Blend to combine, then add cilantro 1 bunch at a time blending well.
Add final 3/4 c oil while blending.
In large stainless steel bowl, whisk together mayonnaise and water until smooth.
Add blended ingredients and mix well.
Arrange romaine lettuce on a plate, ladle dressing over lettuce and top with diced tomatoes, crumbled Cotijo cheese and pepitas. (try not to lick the bowl clean)
*broil on low on a wire rack about 6 minutes each side, or until skin blisters. Remove and allow to cool. Peel off skin, scrape out seeds.
This one's modified from one I found on Recipezaar (206911)
Servings: 8 servings
You'll Need:
Food processor
Large bowl
Whisk
Ingredients:
2 medium anaheim chilies, roasted, peeled and seeded*
1/3 c roasted pepitas (pumpkin seeds)
2 t crushed/diced garlic
1/4 t ground black pepper
1 t salt
1-3/4 c oil (I used EVOO)
1/4 c red wine vinegar
5 T crumbled Cotija cheese
2 bunches fresh cilantro, stems removed
1-1/2 c mayonnaise
1/4 c water
Preparation:
Place all ingredients, except 3/4 c oil, cilantro, mayo and water in food processor.
Blend to combine, then add cilantro 1 bunch at a time blending well.
Add final 3/4 c oil while blending.
In large stainless steel bowl, whisk together mayonnaise and water until smooth.
Add blended ingredients and mix well.
Arrange romaine lettuce on a plate, ladle dressing over lettuce and top with diced tomatoes, crumbled Cotijo cheese and pepitas. (try not to lick the bowl clean)
*broil on low on a wire rack about 6 minutes each side, or until skin blisters. Remove and allow to cool. Peel off skin, scrape out seeds.
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