Chili-Lime Dip

Chili-Lime Dip

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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.

Ingredients 8 servings

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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


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  1. 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.

Nutrition information

  • 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:
  • Exchanges: ½ fruit, 1 other carbohydrate

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