Pink Peppercorn Habanero Dip
Fruity, spicy, soy buttermilk and cashew-based dip with habanero and pink peppercorns.
Dip Base:
3/4 cup
soymilk
3 tbsp
lemon juice
1 1/2 tbsp
apple cider vinegar
1/2 cup
raw cashews
Pink Peppercorn-Habanero Blend:
2
habanero peppers, seeds and membranes removed
1 tsp
pink peppercorns
1/4 tsp
paprika
1/4 + 1/8 tsp
sea salt
1/8 tsp
granulated garlic
1 1/2 tsp
maple syrup
- Add all dip base ingredients to a bowl or blender jar and soak 1–2 hours. If you're in a hurry, quick-soak cashews in hot water and add them drained to the dip base for a 10-20 minute soak to create soy buttermilk.
- Add remaining ingredients to the blender.
- Blend 1–2 minutes until completely smooth.
- Refrigerate uncovered until cool, then cover and chill several hours to thicken.
- For best flavor and texture, rest a full day before serving.
• Prep: 1–2 hrs
Makes 1 batch
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Notes from Craig
Removing all seeds and membranes keeps the habanero heat pleasant and fruity. Pink peppercorns add subtle berry notes that pair well with the fruity flavor of habaneros. Inspired by the habanero dip mix from Winterport Co. in Maine (not affiliated, just a fan).
Keeps over a week refrigerated; thickens more as it rests.