Pow Pow Fun Dip
Up your veggie game with this speedy "fun dip" made simply from nuts, seasonings, and nutritional yeast flakes. Two Middle Eastern chilis, Black Urfa and Aleppo, deliver a complex-yet-balanced punch of heat. Texture is important to this mix’s success; you want a consistency resembling coarse sand so the dip easily clings to the cut sides of vegetables – just like Fun Dip candy. Option to serve alongside ranch or another creamy dressing for added texture and "stick," but this dry blend easily stands on its own for a delicious way to eat more veggies, at home and on the go. This recipe has been adapted from Sohla El-Waylly at Bon Appétit.
1/4 cup raw, shelled pistachios
2 Tbsp nutritional yeast flakes
1 tsp Olive Sea Salt
2 tsp Aleppo Pepper-Crushed
2 tsp Black Urfa Chili
2 tsp Dill Weed
1 tsp sugar*
1 tsp Onion Powder
1/2 tsp Garlic Powder
Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to a spice mill or mortar and pestle and let cool.
Add nutritional yeast and salt to the pistachios and grind or pound until they are the texture of coarse sand. Transfer to a small bowl and mix in remaining ingredients.
Serve with fresh-cut vegetables and optional dressing/dip of choice.
Pow Pow Fun Dip can be made 2 weeks ahead and stored airtight at room temperature.
Yields ½ cup
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