Warm Cilantro Dipping Sauce Food

AMY'S CILANTRO CREAM SAUCE

Steps:

• Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

PLANTAIN CHIPS WITH WARM CILANTRO DIPPING SAUCE

Steps:

• Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave for 1 minute at 50 percent power, then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices.
• Pour both oils into 3- to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt and pepper; cool slightly. Serve with Warm Cilantro Dipping Sauce .

WARM CILANTRO DIPPING SAUCE

Steps:

• Blend first 4 ingredients in food processor until cilantro is finely chopped, about 15 seconds. Transfer mixture to medium heatproof bowl.
• Heat oil in medium skillet over medium heat until hot; slowly whisk into cilantro mixture. Mix in hot sauce. Season sauce to taste with salt and pepper; transfer to small bowl. Serve with plantain chips. (Dip can be made 2 hours ahead. Let stand at room temperature.)

CILANTRO CREAM SAUCE (TASTES LIKE GUACAMOLE)

Steps:

• Combine all ingredients in blender and blend until smooth.
• Add more salt and pepper to season to your liking.
• If you let sit in refrigerator it will firm up a bit.
• If you will serve warm, stir in a spoon of fresh cream and just pop in microwave for a few seconds before serving.
• SERVING SUGGESTIONS:.
• -Spoon a bit under skin of chicken breast and add some cheese before baking. Then drizzle baked chicken with more of this sauce.
• - Drizzle over any style enchiladas.
• - Serve as dip next to salsa for chips.
• - leftover sauce makes an amazing salad dressing; add some fresh cracked pepper to top of salad, tastes like a Mexican salad.
• - Add to your 7 layered bean dip.
• -Mix in some cheese, green onions and salsa for a zesty dip.

CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• Shell and devein the shrimp. Pat dry.
• In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
• Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
• Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
• Serve hot or at room temperature with the dipping sauce.