Smashed Plantain Dip

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!

Course Appetizer

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword easy dip recipe, plantains

Prep Time 15

Total Time 15

Servings

Calories 90kcal

Author Robin Miller

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.

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