Cilantro Dip
(Whole 30 Compliant)
This recipe is inspired by a cilantro/olive oil dip I enjoyed at a Cuban restaurant. They served it with bread the way you might find bread and olive oil at an Italian restaurant. I just tasted it with my fork tines, but it was truly delicious This is my version of that treat. It can be used as a dressing, spread, marinade, pesto, or dip for veggies or bread. In this case I used it to top sweet potato fries.
Ingredients:
For the fries:
2 sweet potatoes peeled and chopped into wedges or slices
Coconut oil
For the dip:
1/4-1/2 cup quality extra virgin olive oil
1 garlic clove, minced
1/8 cup freshly chopped cilantro
About 4 pinches of salt
Directions:
For the fries: Preheat oven to 425*
Coat the sweet potatoes lightly in coconut oil.
Bake on an ungreased baking sheet for 15 minutes.
Flip and bake for another 10-12 minutes.
For the topping:
Stir everything together and drizzle over the fries (or bread/vegetable/meat of choice). You may want to add another pinch of salt to the top of the fries after you drizzle.
Enjoy!
- For the fries:
- 2 sweet potatoes peeled and chopped into wedges or slices
- Coconut oil
- For the dip:
- ¼-1/2 cup quality extra virgin olive oil
- 1 garlic clove, minced
- ⅛ cup freshly chopped cilantro
- About 4 pinches of salt
- For the fries:
- Preheat oven to 425*
- Coat the sweet potatoes lightly in coconut oil.
- Bake on an ungreased baking sheet for 15 minutes.
- Flip and bake for another 10-12 minutes.
- For the topping:
- Stir everything together and drizzle over the fries (or bread/vegetable/meat of choice). You may want to add another pinch of salt to the top of the fries after you drizzle.
- Enjoy!
