On the jar: Stoneworks Cilantro–cumin Dip
blend · dressing
NATIONAL AWARD WINNERPrep 10 minStoneworks Cilantro-Cumin Dip
Independent adaptation of a publicly published Ilene Rosen recipe. Not affiliated with, sponsored by, or endorsed by Ilene Rosen.
For greens, grains, and roasted vegetables.
Ratio
Ingredients
- Vegetable Oil — ½ cup vegetable oil (120 ml)
- Cumin — 5 tsp cumin seeds (10 g)
- Cilantro — 2½ cups chopped cilantro (75 g)
- Rice Vinegar — 3 Tbsp rice vinegar (45 ml)
- Rice Vinegar — 1 Tbsp seasoned rice vinegar (15 ml)
- Dijon Mustard — 2 tsp Dijon (10 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Stoneworks Cilantro–cumin Dip wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Ilene Rosen — published sauce recipes in the PantryFlex catalog. James Beard Book Award: Vegetable-Focused Cooking 2019.
Originally published as Cilantro–Cumin Dip.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Ilene Rosen / Saladish extract (published as “Cilantro–Cumin Dip”). Full citation lives in Provenance.