|Preparation Time||10 Minutes|
|Cook Time||5 Minutes|
|Total Time||15 Minutes|
|Main Ingredient||Cilantro; Almond|
|Category||Vegetables; Nuts, Fats, & Oils|
|Meal||Lunch; Dinner; Snack|
|Type||Appetizer; Main Dish; Side Dish|
|Cuisine||American; Latin American; Mexican|
|Diet||Diabetes Meal Plan; Low Calorie; Low Fat; Low Carb; Low Cholesterol; Low Sodium; Heart Healthy; Gluten Free; Vegetarian|
2 cups lightly packed fresh cilantro
1/4 cup slivered almonds, toasted
1 jalapeï¿½o pepper, seeded and coarsely chopped
2 cloves garlic, crushed and peeled
1/8 teaspoon salt
2 tablespoons canola oil
2 tablespoons nonfat or low-fat plain yogurt
1 tablespoon lime juice
Freshly ground black pepper, to taste
Using a large, dry skillet, toast the almonds over medium-high heat for 3-5 minutes or until the nuts are golden and fragrant, stirring frequently. Set the almonds aside, and allow them to cool.
Add the cilantro, almonds, jalapeï¿½o pepper, garlic, and salt to a food processor and blend until finely chopped.
Add the canola oil, yogurt, lime juice, and pepper to the processor, and blend until the mixture becomes paste-like.
Serve as a dip for baked tortilla chips or as a dressing for burgers or fish.
Calories: 46 cal
Total fat: 4g
Saturated fat: 0g
Monounsaturated fat: 3g