Coriander Dip

Now I know a fair few people who will have cringed at the thought of coriander, in anything! I’m not quite sure why because it’s delicious, especially in this dish! I have to admit, I wasn’t the biggest fan of coriander, but when my BH had this as part of his nibblies before dinner, I loved it, then found out what it was. It’s now a regular in our repertoire and a favourite!

It’s simple! Chopped coriander

Finely diced red onion (or shallots)

1 green and 2 red chilies, deseeded and chopped (I cheated and got the BH to do this. I may or may not be slightly scared of chilies after a burn incident)

Add some lime juice

and some olive oil. Mix.

And serve with crisp breads, water crackers, toasted flat bread.

Coriander Dip

Ingredients

  • 1 bunch coriander, finely chopped
  • 1/2 C lime juice (about 2 limes)
  • 1 long green chili, deseeded & finely chopped
  • 2 short (or 1 long) red chili, deseeded & finely chopped
  • 1/2 red onion, finely diced (or 2 small shallots)
  • 50ml good olive oil

Mix all ingredients together. It’s best to let it sit for at least half an hour before serving to let the flavours blend, however this isn’t necessary if you don’t have time. You could keep it for about 24hrs in the fridge, if it lasts that long.

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