Combine avocado, ricotta, cilantro, onion, lemon juice and Tabasco, if using, in a medium bowl. Season to taste.
Place dip and vegetables in separate airtight containers. Refrigerate until required. Serve dip with vegetables and pita chips.
Reserve a little of the cilantro and chili pepper for garnish. Combine all remaining ingredients in a food processor. Process until well chopped. Season to taste.
Top with reserved cilantro and chili pepper. Serve with pita chips.
Whisk together egg yolk and mustard in a bowl. Gradually whisk in oil until mixture thickens. Fold in shallots, cilantro, tuna and lemon juice. Season to taste.
Spoon into a serving bowl and chill until ready to serve. Serve with grissini.
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.
In small bowl, combine sour cream, cilantro, lemon juice, garlic and salt.
Chill until ready to serve.
With knife, slice top 1/3 off bread.
Hollow out inside, leaving 1/2-inch shell. Cut bread from inside into 2-inch cubes to use.
Fill hollowed bread with chilled dip.
Line a large baking sheet with a clean dish towel; spread zucchini over towel.
Sprinkle with 3/4 teaspoon salt; let stand 5 minutes.
Roll zucchini in towel; squeeze out moisture. In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth.
Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds.
Adjust salt to taste. Serve dip with chips, carrot sticks, cucumber slices, or pita wedges.
It only takes about 15 minutes to make.
rocessor, combine the sour cream, cilantro, green onions, jalapeno peppers and
In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.
Dissolve gelatin and bouillon cube in warm water.
Coarsely chop the cilantro.
Cream the cream cheese and mayonnaise.
Stir in the water/gelatin/bouillon mixture.
Add the jalapenos if desired.
Pour into a mold and chill until firm.
ream cheese, the white queso dip and 1 1/2 cups
onion mixture, ground lamb and cilantro in a large bowl. Season
he tacos or in other recipes.
To serve tacos, smash
ogether remaining dressing, salsa and cilantro; chill.
Pour oil into
Blend cream cheese in large bowl until smooth.
Mix in salsa, chilies and cilantro.
Add clams and blend well.
Season dip with salt and pepper.
Transfer to ovenproof dish. (Can be prepared up to 1 day ahead. Cover and chill.).
Preheat oven to 350 degreesF.
Bake dip, uncovered, until heated through and bubbling around the edges, about 35 minutes.
Serve with potato or tortilla chips.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
ag.
For the Cilantro:
Clean the cilantro and roughly chop
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
combine avocado, tomato, red onion, cilantro and remaining garlic in a
In a blender, puree dressing, avocado, cilantro, dill, 1/2 tsp lemon zest and 2 tsp lemon juice. Season.
Preheat oven to 400\u00b0F. Line 2 baking sheets with foil or parchment paper. Coat with cooking spray. Arrange potatoes in a single layer on prepared pans. Coat lightly with cooking spray. Season and sprinkle with rosemary and cayenne, if desired. Bake for 12 mins then flip potato slices over and bake for another 8-12 mins. Let cool. Serve with dip.
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.