Easy Coriander Dip - Styles in the Kitchen

If you don’t like coriander its best to look away now as there won’t be much to like about this post other than the pretty photo of our nibbles platter at the end! We have been making this dip for many years now actually a family gathering isn’t complete without it. This recipe makes a large quantity but as Jack can easily eat half of it himself it leaves some for everyone else!

Ingredients

1 bunch coriander, really well washed
1/2 bunch spring onions, 4-6 depending on size
2 tubs spreadable cream cheese, I don’t use light
Salt and Pepper
Sweet chilli sauce

Lets get started.

Put most of the stalk and all of the coriander leaves into the bowl of a food processor along with the spring onions, roughly chopped, and pulse until finely chopped.

Add the cream cheese and a good pinch of salt and grinding of pepper and blitz until combined.

Taste for seasoning. The flovours will develop as it sets in the fridge for as little as an hour but can be all day. When ready to serve transfer dip to a serving dish and make a hollow in the centre with a spoon, fill with sweet chilli sauce. We like to serve with homemade melba toast or pita chips but if that all seems to much trouble rice crackers are great too. I just wouldn’t bother with the store bought little melba toasts that taste of nothing and are rock hard!