Green Peruvian Dip
This Green Peruvian Dip is a vibrant blend of fresh herbs and creamy textures that will elevate any snack. Perfect for gatherings or as a healthy treat, it’s quick and easy to make!
- 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. 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. This is the perfect time to prepare your accompaniments!
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