Roasted Cassava and Cilantro Oil Dip

Name: Roasted Cassava and Cilantro Oil Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ lbs (680 g) cassava root, peeled and cut into 1-inch (2.5 cm) cubes, peeled, cut into 1-inch cubes; ½ cup (120 ml) extra-virgin olive oil, divided; ¾ teaspoon (5 g) kosher salt, divided; ¼ teaspoon (½ g) freshly ground black pepper; 3 cloves (12 g) garlic cloves, minced, minced; 2 tablespoons (30 ml) fresh lime juice; 1 cup (30 g) fresh cilantro leaves and tender stems, divided, leaves and tender stems; 2 tablespoons (30 ml) warm water (optional)

From the MyKitchenBank Kitchen

A vibrant, creamy dip made from roasted cassava root blended with fresh cilantro, garlic, and lime juice, finished with a fragrant cilantro-infused olive oil. This Brazilian-inspired dip is naturally gluten-free and pairs beautifully with crackers, crudités, or crispy cassava chips. The roasting caramelizes the cassava's natural sweetness while the cilantro oil adds an herbaceous brightness.

Prep: 15 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 5 min
Makes: About 1½ cups (360 ml) dip

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Peel cassava root and cut into evenly-sized pieces so they roast uniformly
Have all ingredients measured and ready before you begin

1
Roast cassava cubesOven 400°F / 205°C
- Place cassava cubes on a rimmed baking sheet and toss with 2 tablespoons (30 ml) of the olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Spread in a single layer.
- Roast at 400°F (200°C) for 30–35 minutes, stirring halfway through, until golden brown and fork-tender.
- The edges should be caramelized and fragrant.
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Ready when: Cassava is golden brown, caramelized at edges, and pierces easily with a fork
Tip: Don't crowd the pan; cassava needs space to roast evenly and develop color. Stir halfway through to prevent burning on the bottom.
2
Prepare cilantro oil
- While cassava roasts, gently heat ¼ cup (60 ml) of the olive oil in a small skillet over low heat.
- Add the minced garlic and stir constantly for 2–3 minutes until fragrant but not browned.
- Remove from heat.
- Roughly chop ¾ cup (about 20 g) of the fresh cilantro and stir into the warm oil.
- Let sit for 5 minutes to infuse, then carefully pour through a fine-mesh strainer into a small bowl, pressing gently on the solids.
- Set aside.
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Ready when: Oil is fragrant and cilantro has softened; garlic shows no browning
Tip: Keep heat very low to infuse the oil without toasting the garlic, which would make it bitter.
3
Cool and blend
- Let roasted cassava cool for about 10 minutes (it should still be warm but safe to handle).
- Transfer to a food processor.
- Add lime juice and the remaining ¼ cup (about 8 g) fresh cilantro.
- Pulse until roughly blended, then process in longer bursts for 1–2 minutes, scraping down the sides as needed.
- If the mixture is too thick, add warm water 1 tablespoon (15 ml) at a time until you reach a soft, spreadable consistency—slightly thicker than hummus.
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Ready when: Mixture is smooth and spreadable, with no large cassava chunks; it falls slowly from a spoon
Tip: Blend in bursts rather than continuously so you can control the texture—a little bit of texture is better than over-processing to a paste.
4
Season and finish
- Taste the dip and add the remaining ¼ teaspoon kosher salt and pinch of black pepper if needed.
- Transfer to a serving bowl.
- Drizzle the cilantro-garlic oil generously over the top and garnish with a few cilantro leaves if desired.
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Ready when: Dip is well-seasoned and visually appealing
Tip: Reserve some of the finest cilantro leaves for garnish to add color and fresh flavor just before serving.

Good to know

Tips

Choose firm, unblemished cassava root with no soft spots or mold. If using pre-peeled cassava, use it the same day or it will oxidize.
For the smoothest dip, add warm roasted cassava to the food processor—it blends more easily than cooled cassava.
Make the cilantro oil just before serving if possible to preserve the bright green color and fresh flavor. If made ahead, store it separately and add it just before serving.
Serve with cassava chips, pita chips, vegetable crudités (carrot sticks, radish, bell pepper, celery), or crispy plantain chips for a Brazilian-inspired spread.

Make ahead

The dip can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The cilantro oil can be made separately and stored in a separate jar. Combine them 1–2 hours before serving so the oil stays vibrant.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: not recommended, as the cilantro oil will separate and the texture will degrade upon thawing. Reheat gently in the microwave or on the stovetop with a splash of water if it thickens.

Substitutions

fresh cilantro leaves and tender stems, divided → fresh flat-leaf parsley or a mix of cilantro and parsley. Parsley is milder; use the same amount but you'll lose the distinctive cilantro flavor. A 50/50 blend is a good compromise for cilantro-averse diners.
fresh lime juice → fresh lemon juice. Lemon is slightly less sharp; use 2 tablespoons (30 ml) for the same brightness. The dip will have a more Mediterranean tone.
extra-virgin olive oil, divided → avocado oil or grapeseed oil. These neutral oils work if you prefer a cleaner taste. You'll lose some of the fruity olive oil character, but the cilantro-garlic infusion will still shine.
cassava root, peeled and cut into 1-inch (2.5 cm) cubes → celery root or parsnip, roasted the same way. Both root vegetables roast beautifully and create a similar creamy texture, though the flavor will be earthier and less sweet than cassava.