The Other Cinco de Mayo Dip

May 3, 2015

My memories of this tasty dip often involve hanging out with lifelong friends, maybe with a drink or two in hand and huddling in a tiny 300 square foot apartment in Miami Beach. My friend, Stacey, was my first introduction to cilantro mousse: a peculiar dip made from gelatin, cilantro and mayo. Sounds strange, may even look a little strange but is utterly delicious.
It would only take a few minutes for a handful of people to completely devour this spicy, tangy dip. But Stacey was always prepared, because a second batch would be awaiting us to feed our late night, post-practicing appetites.

So as a perfect accompaniment to Mexican beer or margaritas or even a combo of the two (beergaritas!), grab a bag of tortilla chips and whip up a batch of this dip on this 5th of May.

Cilantro Mousse adapted from epicurious and grageas
1 large bunch of cilantro, washed and dried and stems removed
1/2 cup mayonnaise
1 garlic clove
1/4 cup scallions, thinly sliced
1/2 8 oz. package of cream cheese, softened to room temperature
pinch of salt
1 jalapeno or serrano pepper, seeds and membrane removed
1/4 cup warm water
1 packet of gelatin
1. Blend cilantro, mayonnaise, garlic, scallions, cream cheese, salt and jalapeno peppers to a puree.
2. Sprinkle gelatin in a bowl of the warm water. Mix until gelatin is dissolved.
3. Add gelatin mixture into cilantro puree and blend until well mixed.
4. Line a small bowl with plastic food wrap. Pour cilantro mixture into bowl. Place in refrigerator for 2-3 hours or until firm.
5. To serve, flip mold onto plate. Remove plastic wrap and serve with tortilla chips.
6. Enjoy!