Roasted Plantain and Annatto Oil Dip
A vibrant Latin American-inspired dip made from roasted green plantains whipped until creamy and finished with annatto-infused oil that brings warm, earthy notes and a beautiful golden color. Bright lime juice and fresh cilantro keep it fresh and lively. Serve warm or at room temperature with crispy plantain chips, yuca, or crusty bread.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 5 min
- Total
- 55 min
- Makes
- About 1½ cups dip (serves 6 as an appetizer)
Steps
Before you start
- Preheat your oven to 400°F (200°C) for roasting the plantains
- Have all ingredients measured and prepped before you start roasting
- Use green (unripe) plantains for the best starchy texture; ripe yellow ones will be too soft
Infuse the annatto oil
- Heat the olive oil in a small saucepan over medium heat.
- Add the annatto seeds and warm for 2–3 minutes until the oil turns deep golden-orange and smells fragrant.
- Be careful not to let it smoke.
- Remove from heat and let it cool slightly (about 5 minutes).
- Do not strain out the seeds yet—they'll add flavor and color as the dip rests.
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Ready when: Oil turns deep golden-orange and is fragrant
Tip: Don't let the annatto seeds burn or the oil will taste bitter. Watch it closely and remove from heat as soon as it's the right color.
Roast the plantains and garlicOven 400°F / 205°C
- Spread the peeled and chopped plantain pieces on a baking sheet.
- Scatter the garlic cloves among them.
- Drizzle with 2 tablespoons of the annatto oil (leaving the rest in the pan for finishing).
- Toss to coat evenly and arrange in a single layer.
- Roast at 400°F (200°C) for 30–35 minutes until the plantains are very soft, golden-brown at the edges, and easily pierced with a fork.
- Stir halfway through cooking.
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Ready when: Plantains are very soft, golden at the edges, and easily pierced with a fork
Tip: Green plantains can be starchy and dense. Don't pull them out early—they need full roasting time to become creamy when whipped.
Whip the roasted plantains
- Transfer the hot roasted plantains and garlic to a food processor.
- Add the lime juice, cilantro, and ¼ teaspoon of salt (and cumin if using).
- Pulse and blend until you reach a smooth, creamy consistency—about 1–2 minutes.
- The dip should be whipped and light, not gluey.
- If it seems too thick, add a tablespoon of the remaining warm annatto oil and blend again.
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Ready when: Mixture is smooth and creamy, without lumps
Tip: Blend while the plantains are still warm—they'll purée more easily. Don't overblend or the starch will become gluey and dense.
Finish with annatto oil and seasonings
- Transfer the whipped dip to a serving bowl.
- Pour the remaining warm annatto oil (with the seeds) over the top in a thin stream, creating a golden pool.
- Taste and adjust salt and pepper to your liking.
- Stir just gently to swirl the oil through and keep it visible on top.
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Ready when: Oil is drizzled over the dip and seasonings are balanced to taste
Tip: Reserve the annatto oil to pour on top for the best visual effect and flavor—don't stir it all in at once.
Good to know
Tips
- Green plantains are starchy and bland on their own—roasting them until golden and combining with bold seasonings (lime, garlic, cilantro) and the warm annatto oil is essential for flavor.
- Annatto seeds have a mild, slightly earthy flavor and are prized mainly for the beautiful golden-orange color they give to oil. Don't skip infusing them properly or the dip will look pale.
- Serve with crispy fried plantain chips (tostones), yuca chips, fresh vegetable crudités, or crusty bread for a complete appetizer.
- This dip is best served warm or at room temperature. Cold from the fridge, it will thicken—gentle reheating restores its creamy texture.
Make ahead
Roast the plantains and garlic up to 2 days ahead. Store in an airtight container in the fridge. Whip and finish with the annatto oil just before serving for the best texture and fresh herb flavor.
Storage & reheating
Room temperature: up to 2 hours (best served warm or warm-room temp). Refrigerator: up to 3 days in an airtight container; reheat gently over medium-low heat on the stovetop or in a microwave, adding a splash of olive oil if it thickens. Freezer: up to 1 month; thaw overnight in the fridge and reheat as above.
Substitutions
- annatto seeds (achiote) → Achote paste (¾ teaspoon) or achiote oil, if you can find it. If using achote paste, warm it into the oil over low heat for 1–2 minutes instead of infusing whole seeds. The flavor and color will be similarly bold.
- green (unripe) plantains → Green banana (about 2 large, 1.25 lb / 565 g) or yuca root, peeled and cubed. Banana will be slightly sweeter and less starchy; yuca will have a slightly nuttier flavor. Both roast in the same time.
- fresh cilantro leaves → Fresh parsley or a mix of cilantro and parsley (½ cup, 15 g total). Parsley is milder; use this if cilantro is too strong for your taste or if you have cilantro aversion.
- fresh lime juice → Fresh lemon juice or white wine vinegar (3 tablespoons / 45 ml). Lemon will be slightly less bright; vinegar will add tanginess. Both balance the richness of the roasted plantains.
