Shellys Cilantro Feta Dip Recipes
SPICY FETA DIP
Provided by Valerie Bertinelli
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Add the roasted red pepper, Calabrian chile paste, salt and garlic to the bowl of a food processor. Pulse until the mixture is chunky and evenly chopped. Using your hands, break the feta up into large chunks and add it to the food processor. Pulse the mixture until the feta is incorporated into the pepper mixture. (The mixture should remain slightly chunky.) Refrigerate for at least 30 minutes for the flavors to come together. Serve with crackers, veggies, on sandwiches or burgers. Spicy feta dip will keep, refrigerated in an airtight container, up to 1 week.
SHELLY'S CILANTRO FETA DIP
This is another adoption from Shelly's recipes. Shelly had suggested it to me while I was planning for a party, and I prepared it to receive rave reviews from my guests. (I guess that they liked cilantro and feta. LOL) The immeasurably cute Shelly's comments from the time of posting are as follows: From Southern Living. I made this once for a co-worker's birthday only to find out later she hates cilantro AND feta! Oops! If you like those ingredients, you'll like this simple dip. Did not include optional soaking of feta in milk in prep or cook time. Cook time is the chilling time.
Provided by Ms B.
Categories Cheese
Time 40m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- OPTIONAL: Place feta and milk in bowl.
- Cover and refrigerate overnight (8 hours).
- This removes sodium content.
- Drain and discard milk.
- Process feta, cream cheese, sauce, cilantro and garlic in food processor until smooth.
- Cover and refrigerate at least 30 minutes.
- Serve with crackers, chips or veggies.
Nutrition Facts : Calories 1181.3, Fat 100.2, SaturatedFat 61.1, Cholesterol 355.9, Sodium 3428, Carbohydrate 35.4, Fiber 0.2, Sugar 23.2, Protein 38.1
SHELLY'S CHILE-CHEESE REFRIED BEAN DIP (SLOW COOKER)
I adopted this recipe after my friend, Shelly, departed this site; she originally submitted this. Shelly's comments: "Good, simple bean dip. Can put slow cooker on low for a longer time if you wish. Only makes about 2 cups so can easily double if you need more."
Provided by newspapergal
Categories Beans
Time 2h15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Mix ingredients together in slow cooker.
- Cover.
- Turn slow cooker on high for an hour or two until cheese is melted.
- Serve with tortilla chips.
Nutrition Facts : Calories 897.4, Fat 64.7, SaturatedFat 38.4, Cholesterol 202.2, Sodium 2319.1, Carbohydrate 46.6, Fiber 14.8, Sugar 3.7, Protein 36.5
CILANTRO SALSA DIP
I love the flavoring cilantro gives...so I wanted to share this recipe. It is DIET friendly too. Makes about 2/3 - 1 cup, depending on how big your bunch of cilantro is.
Provided by chubzee63
Categories Spreads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Remove tough stems from cilantro. Rinse dilantro and drain but do not spin dry. In food processor with steel blade, pulse together cilantro and green onions until well chopped. Transfer mixture to small mixing bowl.
- Stir in vinegar, lemon juice, olive oil, water, hot pepper sauce, and salt. Taste for seasoning, and if using a large bunch of cilantro, add more seasonings as desired. Serve immediately with toasted pita chips, or refrigerate up to 2 days.
Nutrition Facts : Calories 139.3, Fat 13.8, SaturatedFat 1.9, Sodium 91.2, Carbohydrate 3.9, Fiber 2, Sugar 1.1, Protein 1.5
CILANTRO DIP
I go this out of the local newspaper. I LOVE, LOVE this dip, in fact a friend of mine and I make it and finish it all in one sitting. Great with corn chips. My main suggestion is to have some sort of breath freshener available afterwards.
Provided by A foodlover
Categories < 15 Mins
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 573.9, Fat 57.7, SaturatedFat 8, Cholesterol 2.5, Sodium 94.9, Carbohydrate 15, Fiber 2.3, Sugar 4.6, Protein 2.2
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