Advertisement

Chili-Lime Dip

August/September 2006

No votes yet

Temper the tangy limes and spicy Thai chiles by serving it with seafood or fish marinated in Lemongrass-Thai Lime Leaf Marinade.


Chili-Lime Dip Recipe

Makes: 8 servings

Active Time:

Total Time:

Ingredients

  • 8 limes, segmented
  • 2 small red Thai or cayenne chiles, seeded and minced (see Note)
  • 1/2 cup sugar
  • 2 cloves garlic, minced
  • 1/2 cup minced fresh cilantro

This recipe calls for:

Preparation

  1. Crush together the lime segments, chiles, sugar, garlic and cilantro.

Tips & Notes

  • Note: Thai chiles can be red or green, are only about 1 1/2 inches long and 1/4 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 1/2 teaspoon, or to taste, of purchased chile sauce, such as sriracha. Fresh chiles can be frozen, airtight, for up to 3 months.

Nutrition

Per serving: 74 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 21 g carbohydrates; 1 g protein; 2 g fiber; 3 mg sodium; 113 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 fruit, 1 other carbohydrate


More From EatingWell

Recipe Categories

Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Dinner

Ethnic/Regional
Asian
Thai
Ease of Preparation
Easy
Total Time
15 minutes or less
Publication
August/September 2006

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner