We have really been enjoying this spread. We often make a sauce called zhoug. It’s similar to chimichurri sauce. We’ve had a good growing season of cilantro (coriander), so I’ve made a lot of sauces and frozen them, and then I got the idea to make a spread or dip.

Close-up of coriander leaves (Coriandrum sativum) in our herb garden – License photo

This is a delicious spread for crispbreads or crackers. It’s also good as a spread for a veggie sandwich or a ciabatta.

Creamy cilantro (coriander) spread on crispbread

Yield: 2 cups


  • 2 cups cilantro (coriander)
  • 3-4 garlic cloves
  • 1-2 jalapeno peppers, de-seeded and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cardamom powder
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3/4-1  cup non-dairy yogurt
Creamy cilantro (coriander) spread on crispbread


  1. Clean and dry the coriander or cilantro. (You can use the thin stems but not the large,thick ones.
    Place the coriander in a food processor
  2. Peel the garlic and slice. Place the garlic in the food processor with the coriander.
    De-seed the jalapeno peppers and slice add to the food processor
  3. Add the salt, cumin, coriander and cardamom.
    Add the lemon juice and olive oil.
  4. Blend the mixture to a smooth consistency.
    Season to taste possibly with more salt, jalapeño, or garlic.
  5. To make a smooth spread for crackers or sandwiches add 1/2 cup-3/4 cup of yogurt. Mix well and place in the refrigerator. It will thicken a bit more  as it cools.
    If you are making a dip or sauce add 3/4-1 cup of the non-dairy yogurt, mix well and place in the refrigerator.