Roasted Sweet Plantain and Cilantro Dip
A vibrant, Caribbean-inspired dip made from roasted sweet plantains blended with fresh cilantro, lime, and garlic. The natural sweetness of plantains is balanced by bright citrus and herbaceous notes, creating a creamy spread perfect for crackers, fresh vegetables, or as a side to roasted meats. This dip is naturally dairy-free and comes together in under 30 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- About 1¼ cups (300 ml) dip, 6 servings
Steps
Before you start
- Preheat your oven to 400°F (200°C)
- Choose plantains that are mostly yellow with some black spots (ripe but not overly soft)
- Measure out all ingredients before you start cooking
Prepare plantains for roasting
- Peel the ripe plantains by cutting off the ends with a sharp knife, then make 3–4 lengthwise slits along the skin.
- Peel away the skin and any greenish layer underneath.
- Slice the flesh into ¾-inch (2 cm) thick rounds.
- Toss the plantain pieces on a baking sheet with 2 tbsp (30 ml) of olive oil, spreading them in a single layer.
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Tip: Choose plantains that yield slightly to pressure; very hard plantains will roast unevenly and stay dry.
Roast plantains and garlicOven 400°F / 205°C
- Arrange the plantain slices in a single layer on the baking sheet.
- Scatter the minced garlic over the top and drizzle with the remaining 1 tbsp (15 ml) of olive oil.
- Roast at 400°F (200°C) for 22–25 minutes, stirring halfway through, until the plantains are tender and golden at the edges.
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Ready when: Plantain pieces are very tender when pierced with a fork and edges are golden brown
Tip: Don't crowd the pan; if your plantain pieces overlap, use a second baking sheet or roast in batches so they brown evenly.
Cool slightly and blend
- Remove the baking sheet from the oven and let the roasted plantains and garlic cool for 5 minutes.
- Transfer them to a food processor, add the fresh cilantro, lime juice, ¼ tsp (0.5 g) ground cumin if using, and a pinch each of sea salt and black pepper.
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Tip: Cooling for just a few minutes prevents the cilantro from becoming dark or oxidized during blending.
Blend to desired consistency
- Pulse the mixture 4–5 times until it reaches a chunky purée consistency, then process for another 20–30 seconds if you prefer a smoother dip.
- Check the consistency; if it seems too thick, add water 1 tbsp (15 ml) at a time and pulse to combine.
- The dip should be thick enough to hold a spoon's shape but spreadable.
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Ready when: Dip is well combined with your preferred level of texture—chunky or smooth
Tip: Pulse first to keep a rustic texture; extended processing makes a very smooth dip, which some find less interesting.
Season and taste
- Taste the dip and adjust the seasoning with additional sea salt, lime juice, or a pinch of red pepper flakes if you want more heat.
- Transfer to a serving bowl and drizzle with a little extra olive oil if desired.
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Tip: Add lime and salt gradually; you can always add more, but you cannot remove it once it's in the dip.
Good to know
Tips
- Roasting the plantains caramelizes their natural sugars and deepens their flavor far more than boiling or steaming would. Don't skip this step.
- For a creamier dip without dairy, blend in 2–3 tbsp (30–45 ml) of tahini, unsweetened coconut cream, or cashew cream after roasting.
- Cilantro can overpower if processed too long; pulse briefly to retain brightness and avoid a muddy color.
- This dip pairs beautifully with crispy plantain chips, cassava chips, fresh vegetables (cucumber, bell pepper, carrot), or warm corn tortillas.
Make ahead
The dip can be made up to 2 days ahead. Store it in an airtight container in the refrigerator, and the flavors will meld and deepen overnight. If the dip dries out slightly, stir in a few drops of water or olive oil before serving.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month (thaw in the refrigerator overnight; stir well after thawing). To reheat or refresh, microwave gently for 20–30 seconds, stirring once halfway through, or warm slowly on the stovetop over low heat.
Substitutions
- fresh cilantro leaves, lightly packed → Fresh parsley leaves. Parsley will give a milder, less citrusy flavor. Use the same amount. For a bolder herb note, try a mix of parsley and mint.
- fresh lime juice → Fresh lemon juice. Lemon provides similar acidity but slightly less aromatic brightness. Use the same amount, or add a small zest of lemon for extra flavor.
- extra-virgin olive oil → Coconut oil or avocado oil. Coconut oil adds a subtle tropical warmth; avocado oil is neutral. Use the same amounts. Coconut oil may solidify when chilled.
- ripe sweet plantains (mostly yellow with black spots) → Ripe banana with 1 tbsp (15 ml) tomato paste for depth. This will be sweeter and softer; use 2 large bananas. The result is less starchy and more cake-like. Better for a dessert dip.
