Coriander and Red Onion Dip

CorrianderandOnionDip2Are you a coriander lover or hater? If you are a hater, do you think you can learn to love coriander? Try it out with this simple Coriander and Red onion Dip.

I have to admit that I did not always like coriander. It is not often used in German cooking, and the few times I tasted in a Indian or Thai curry I really did not like it. Only when found myself determined to learn Middle Eastern cooking did I slowly develop a taste for it. Now I actually find it quite refreshing and use it quite regularly to enhance the flavour of my dishes.

CorrianderandOnionDip1I actually read in the New York Times that it is quite common to have a initial dislike to coriander. It may actually be genetic. But if you like food as much as I do you can train your brain to like coriander. Read the full article here.

If you like coriander you will LOOOOVE this dish. It only has four ingredients and can be prepared up to a day in advance. It can be used as a dip, or as a sauce for pasta, or perhaps couscous. And if you can’t stand coriander try it anyway, and see if you can make your brain like it 🙂

Coriander and Red Onion Dip
Prep time
Cook time
Total time
Serves: 4
  • 1 large bunch of coriander
  • ½ a stale French baton or 4 slices of stale bread
  • 1 red onion, finley chopped
  • 1 egg yolk
  • salt and pepper to season
  1. Place the bread in a bowl and water and leave to soak for 5 minutes.
  2. Once the bread has dissolved to a pulp place it in a colander and drain it. Press out as much liquid as possible and set aside in a bowl.
  3. Add the coriander (leaves only) and red onion in a food processor and blend to a paste.
  4. Add the bread pulp and blend again.
  5. Now stir in the egg yolk and pour into a bowl.
  6. Season with salt and pepper to taste.
  7. Serve with some dipping vegetables, or French bread or pita


(Visited 361 times, 8 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: