Description
A vibrant blend of fresh herbs and creamy textures that will elevate any snack.
Ingredients
Scale
- 1 bunch fresh cilantro (approx. 60 g)
- 100 g mayonnaise (or vegan alternative)
- 50 g feta or queso fresco (crumbled)
- 1 green chili (e.g., jalapeño or aji limo, seeded)
- 1 clove garlic
- 1 tablespoon aji amarillo paste (Peruvian yellow chili paste)
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
Instructions
- Thoroughly wash the cilantro, shake dry, and roughly chop. This takes about 2 minutes. Be sure to remove the roots and brown leaves to maximize freshness.
- Halve the green chili, remove the seeds (if you prefer milder heat), and set the chili along with the garlic clove aside. This step takes about 3 minutes.
- Place all ingredients – cilantro, mayonnaise, feta, chili, garlic, aji amarillo paste, lime juice, and cumin – into a high-performance blender or food processor. This step takes less than 1 minute.
- Blend the mixture on high speed until a completely smooth, bright green, and very creamy consistency is achieved. This takes about 1-2 minutes. Be sure to scrape down the sides of the blender occasionally to ensure everything is evenly mixed.
- Taste the dip and season with salt and pepper to your liking. If needed, add more aji amarillo paste for heat or a bit of water for a thinner consistency. This should take about 1-2 minutes.
- Transfer the green dip into an airtight container and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Peruvian
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg