Recipe courtesy of James O'Donnell
Cilantro Cream
Getting reviews...
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 190
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 57 mg
- Sodium
- 236 mg
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 190
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 57 mg
- Sodium
- 236 mg
Ingredients
Directions
- Blanch and shock spinach. Squeeze out all water from spinach. Place spinach, cream, sour cream and cilantro in a food processor. Puree until smooth. Season with salt, L.A spice and lime juice.
