Appetizers

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This incredible dip has the consistency of hummus and the flavor and texture of salsa. It's fabulous with tortilla chips, veggies, and as a spread for toast. I highly recommend adding this show-stopping dip to your entertaining recipe list! 

If you haven't tried plantains, you need to try this recipe! Plantains are related to bananas, but they have a completely different flavor. They're starchy, almost like a potato, and depending on how ripe they are, can be mildly sweet. Mashed plantains make an excellent base for this dish because the sweet, potato nuance partners perfectly with the cilantro, onion, lime, and chile pepper. Plus, plantains are paleo and AIP friendly! 

What should you look for when shopping for plantains? Plantains can be found green, yellow with some black speckling, and completely black - the darker they are, the riper they are. You can purchase the plantains at any stage because we're boiling them until they're tender enough to mash. Note that green plantains will be slightly bitter, and blacker plantains will be sweeter. They all work in this recipe. 

You can make this dip as thin/thick as you like. We add olive oil to the mashed plantains so we can create a smooth dip. If you want a thick dip (one you can spread on toast), use 2 tablespoons (as directed below). For a thinner dip, add more olive oil. 

You can make this dish as spicy as you want. The recipe below calls for one chile pepper, but you can use more/less to suit your tastes. And remember, not all chile peppers are created equal, some can be quite hotter than others. I used a serrano chile pepper here and found it wasn't that hot. When in doubt, do a little taste test of your chile pepper before using. 

Makes about 2 cups

INGREDIENTS

2 plantains, any ripeness

2 tablespoons olive oil, or more for a thinner consistency

2 teaspoons fresh lime juice

1 serrano or jalapeno chile pepper, seeded and minced

2 tablespoons chopped fresh cilantro

2 tablespoon minced red onion

1 clove garlic, minced, or 1/4 teaspoon garlic powder/granulated garlic

1/2 teaspoon ground cumin

Salt and freshly ground black pepper

INSTRUCTIONS

Cut the ends from the plantains and halve them crosswise. Use a pairing knife to slice lengthwise through the skin, just until you reach the flesh (this helps with removing the peel). Remove the peel and transfer the plantains to a medium saucepan. 

Pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 8 to 12 minutes, until the plantains are fork-tender. Timing will depend on the ripeness of your plantains. Drain transfer the plantains to a large bowl. 

Add the olive oil and mash with a fork or potato masher until you reach your desired consistency. 

Fold lime juice, chile pepper, cilantro, red onion, garlic, and cumin. If desired, add more olive oil for a thinner consistency. 

Season to taste with salt and black pepper. Serve warm, room temperature, or chilled with chips, vegetables, on toast, or as a sandwich spread.