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Chili-Lime Dip
Chili-Lime Dip
0 Reviews
From the EatingWell Kitchen
Temper the tangy limes and spicy Thai chiles by serving it with seafood or fish marinated in Lemongrass-Thai Lime Leaf Marinade.
- By: Corinne Trang EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 8 limes, segmented
- 2 small red Thai or cayenne chiles, seeded and minced (see Note)
- ½ cup sugar
- 2 cloves garlic, minced
- ½ cup minced fresh cilantro
- Associated Recipes:
- Lemongrass-Thai Lime Leaf Marinade
Preparation
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Active
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Ready In
- Crush together the lime segments, chiles, sugar, garlic and cilantro.
- Note: Thai chiles can be red or green, are only about 1½ inches long and ¼ inch or less in diameter. They are on the high end of the heat scale. Find them in Asian markets. If unavailable, substitute fresh cayenne chiles or ½ teaspoon, or to taste, of purchased chile sauce, such as sriracha. Fresh chiles can be frozen, airtight, for up to 3 months.
- Per serving: 75 calories; 0 g fat(0 g sat); 2 g fiber; 21 g carbohydrates; 1 g protein; 9 mcg folate; 0 mg cholesterol; 14 g sugars; 208 IU vitamin A; 36 mg vitamin C; 26 mg calcium; 1 mg iron; 3 mg sodium; 113 mg potassium
- Nutrition Bonus: Vitamin C (60% daily value)
- Carbohydrate Servings: 1½
- Exchanges: ½ fruit, 1 other carbohydrate
