Shellys Cilantro Feta Dip Food

GREEN FETA DIP

Green Feta Dip image

I bought some marinated feta at Eumundie Markets recently, and was VERY impressed, so I did what all cooks do, I copied it :) This is the basic recipe, you can add Parmesan cheese, toasted pine nuts, or even chopped olives. you can use any pesto for this, I have tried it with sundried tomato pesto, and it was good, but I prefer the fresh taste of the basil pesto:) this will keep well in the fridge, and the flavours meld better if made the day before its needed. I have made this with soft greek feta, but I have to say I prefer the aussie feta, as it holds its' shape so much better. If there are any leftovers, you can use it as a base for Greek pizza...yummy

Provided by mummamills

Categories Lunch/Snacks

Time 5m

Yield 1 cup

Number Of Ingredients 3

Ingredients

150 g feta cheese
2 tablespoons oil
2 teaspoons basil pesto

Steps:

Mix the pesto and the oil together.
Crumble the feta into your dip bowl.
Pour over the pesto mix.
Toss it around with a metal spoon.
Cover and refrigerate.

SHELLY'S CILANTRO FETA DIP

Shelly's Cilantro Feta Dip image

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

Ingredients

6 ounces feta cheese, crumbled
1 cup milk (skim works fine but this ingredient is optional)
8 ounces cream cheese (fat free is fine)
1 (8 ounce) can green enchilada sauce (Mexicana sauce)
1/4 cup fresh cilantro, chopped
2 fresh garlic cloves

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

CREAM CHEESE & CILANTRO DIP

Cream Cheese & Cilantro Dip image

Make and share this Cream Cheese & Cilantro Dip recipe from Food.com.

Provided by Nooney

Categories Cheese

Time 5m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

8 ounces cream cheese, at room temperature
2 tablespoons cilantro, chopped
2 garlic cloves, diced
1 teaspoon dill weed

Steps:

Mix all ingerdients together.
Herb amounts are estimated, adjust to taste.

MEXICAN CILANTRO DIP

Mexican Cilantro Dip image

This is one of the best dips we've ever had. I got it from a friend at a party. She said it was a Weight Watchers recipe, but I've found you can "do" or "undo" the weight watching part by using light sour cream or whatever... either way, it's awesome!!

Provided by Lisa G.

Categories Mexican

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 bunch cilantro
2 (1 ounce) packages hidden valley ranch dip mix
3 garlic cloves
1/2 cup buttermilk
1 cup salsa verde
2 pints sour cream
1/4 cup jalapeno

Steps:

Blend in blender all ingredients besides sour cream and then add sour cream.

Nutrition Facts : Calories 175.4, Fat 16.2, SaturatedFat 10.1, Cholesterol 34.1, Sodium 167.4, Carbohydrate 5.1, Fiber 0.2, Sugar 1, Protein 3.1

CILANTRO DIP

Cilantro Dip image

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

Ingredients

1 bunch cilantro, long stems trimmed
2 cloves garlic, chopped
2 1/2 tablespoons water
1/2 tablespoon mayonnaise
1 1/2 tablespoons white vinegar or 1 1/2 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
3 tablespoons finely chopped white onions
3 tablespoons light olive oil
1 small dried chili, crumbled

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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