Coconut Lime Dip

Steps

1. 1

   Prep lime, garlic, and chili

   • Cut 2 medium limes in half and juice them into a small bowl; you should have about 1/4 cup (60 ml) juice.
   • Using a microplane or fine grater, zest one of the limes into a separate small bowl, capturing about 1 teaspoon (2 g) of zest.
   • Peel 3 garlic cloves and mince them very finely with a knife until nearly paste-like.
   • Trim the stem ends off 1 or 2 green chili peppers (Thai chilis or jalapeños, depending on heat preference).
   • Slice each lengthwise and, using a small spoon, scrape out and discard the seeds and white membrane (or keep the seeds if you prefer more heat).
   • Mince the remaining chili flesh very finely.

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   Ready when: Lime is juiced and zested, garlic is minced finely, and chili is seeded and minced

   Tip: Mince the garlic very finely or use a garlic press to avoid chunks in the final dip

2. 2

   Chop fresh cilantro

   • Rinse fresh cilantro and shake dry.
   • Pick the leaves and tender stems (discard any thick woody stems at the base).
   • Roughly chop on a cutting board until you have about 1/2 cup (30 g) chopped.
   • Set aside.

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   Ready when: About 1/2 cup of cilantro is roughly chopped and set aside

   Tip: Chop cilantro by hand rather than blending it to preserve its fresh, herbal character

3. 3

   Combine ingredients in blender

   • Pour 1 cup (240 ml) of canned full-fat coconut milk and 1/2 cup (120 ml) of room-temperature Greek yogurt into a blender or food processor.
   • Add the minced garlic, minced green chili, and lime juice (about 1/4 cup / 60 ml).
   • Add 1/2 teaspoon (2.5 ml) fish sauce and 1/2 teaspoon (2.5 ml) honey if desired (both are optional but add authentic Thai depth and balance).
   • Season with a pinch of sea salt.

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   Tip: Use the thick, creamy portion from the top of a can of coconut milk if possible, as it's richer; shake the can first to integrate the cream

4. 4

   Blend until completely smooth

   • Secure the lid on the blender and blend on high speed for 60–90 seconds.
   • The mixture should transform into a completely smooth, creamy purée with no visible chunks of garlic, chili, or yogurt.
   • Stop the blender, unplug it, and use a rubber spatula to scrape down the sides and bottom.
   • Blend for another 10–15 seconds to ensure everything is fully incorporated.

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   Ready when: The dip is completely smooth, pale greenish-white, and creamy with no visible chunks or grittiness

   Tip: Over-blending can warm the dip and cause the yogurt to separate; stop as soon as it reaches a smooth consistency

5. 5

   Taste and adjust seasoning

   • Remove the blender bowl and taste the dip on a clean spoon.
   • Adjust the flavor as needed: add more salt if it tastes flat, more lime juice if it needs brightness, a pinch more fish sauce if it needs umami depth, or a tiny drizzle of honey if the lime makes it too tangy.
   • Blend for just 5–10 seconds after any additions.
   • The dip should taste bright and balanced—creamy, aromatic, with pleasant gentle chili heat and no flat notes.

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   Ready when: Dip tastes balanced and bright, with pleasant chili heat and creamy coconut richness

   Tip: Taste the base before folding in cilantro so you can judge the core flavors without the herb's interference

6. 6

   Fold in cilantro and chill

   • Pour or spoon the smooth dip into a shallow serving bowl.
   • Add the chopped cilantro and gently fold it in using a rubber spatula or wooden spoon until the green herb is evenly distributed throughout.
   • Optional: refrigerate for 15 minutes before serving so the flavors can fully meld and deepen.
   • If serving immediately, the dip is ready.
   • Serve chilled or at room temperature, garnished with a lime wheel and a few cilantro leaves, alongside fresh vegetable crudités (cucumber, bell pepper, snap peas, radishes), crispy chips, rice crackers, or as a condiment for grilled shrimp or chicken.

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   Ready when: Cilantro is evenly folded throughout and dip is chilled (if refrigerated)

   Tip: Folding in cilantro by hand instead of blending it preserves its texture and bright, fresh herbal flavor