Zesty Habanero Dip
This plant-based dip is so good! It's fruity and spicy and cool. It's got zest! Habanero peppers are not nearly as spicy when you remove all the seeds and membranes. Pink peppercorns are technically berries, and combined with the habanero peppers you get pleasant fruity notes.
Equipment
- Small blender
Ingredients
Dip Base
- ¾ cup unsweetened soy milk (6 fluid ounces. Soy milk curdles better than any other plant milk for this recipe.)
- 3 tbsp lemon juice
- 1½ tbsp apple cider vinegar
- ½ cup raw cashews
Habanero-Pink Peppercorn Blend
- 2 habanero peppers (all seeds and membranes removed; it's recommended one handles these wearing gloves)
- 1 tsp pink peppercorns
- ¼ tsp paprika
- ¼ + ⅛ tsp sea salt
- ⅛ tsp granulated garlic
- 1½ tsp maple syrup
Instructions
The Dip Base
- Add all dip base ingredients to a bowl or directly to the blender jar to soak for 1-2 hours.
- Add the rest of the ingredients. Blend, using a flat (spice) blade if possible, 1-2 minutes until smooth.
- Refrigerate uncovered until cool, then cover and continue refrigerating for several hours for dip flavors to meld and to start thickening. Dip is even tastier and thicker after resting a full day. This easily lasts over a week in the refrigerator.