Pink Peppercorn Habanero Dip — Chez Dugas (Print)

Notes

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.

Ingredients

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

Instructions

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.

Makes 1 batch