Green Peruvian Dip
A vibrant blend of fresh herbs and creamy textures that will elevate any snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Peruvian
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. Remove the roots and brown leaves.
- Halve the green chili, remove the seeds, and set aside with the garlic clove.
- Place all ingredients into a high-performance blender or food processor.
- Blend the mixture on high speed until smooth and creamy.
- Taste the dip and season with salt and pepper. Adjust consistency if needed.
- Transfer the dip into an airtight container and let it chill in the refrigerator for at least 30 minutes.
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