Recipes > Snacks
Spicy Creole Dip
This versatile mixture can be served warm with vegetable crudités or cold as a dip or spread, or press into a well-greased mould and turn it out to use as a pate.
Ingredients
Ingredients
100g red lentils
¾ cup Alison’s Pantry Roast Salted Mixed Nuts
¼ cup Alison’s Pantry Roasted Salted Peanuts
1 large onion chopped
2 heaped tbsp Alisons Pantry Peanut Butter
2 tsp soy sauce
1 tsp each cumin, coriander, paprika and turmeric
¼ tsp ground chilli
1tbsp oil
Juice of a lemon
2-3 tbsp water
Instructions
Instructions
Rinse the lentils in a sieve under cold running water then place s in a small saucepan with 1½ cups water. Bring to the boil, and simmer 10 – 15 minutes, stirring occasionally until the lentils are soft and fluffy. Drain and set aside
While the lentils are cooking heat the oil in a small pan and gently fry the onion until soft, add the spices and cook for 2- 3 minutes then set aside
Place the nuts in a processor and pulse to form crumbs then add the drained lentils, onion and spices, peanut butter, soy sauce, salt and lemon juice and mix well. Add 2-3 tbsp water to achieve the desired consistency – softer for dipping, firmer for spreading. Store in the fridge
This recipe was created by Sophie Gray for Alison’s Pantry
