Pow Pow Fun Dip
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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