Recipe
Zingy Jalapeño Dip
The combination of zingy jalapeño peppers, zesty lemon, spicy chili flakes and rich cashews make for a winning party dip, perfect with crackers or veggies!
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- Prep
- 7 minutes
- Cook
- 1 minutes
- Total
- 488 minutes
- Additional Time
- 480 minutes
Ingredients
- 1 cup raw cashews
- 1/2 cup cooked chickpeas or soybeans canned is fine
- 1-2 green jalapeño peppers
- 1 1/2 cups water
- Juice of 1 lemon
- 1 tsp turmeric
- 1/2 tsp chili flakes
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- chili flakes for garnish
Instructions
- Slice open the jalapeños and remove the seeds and stems.
- Toast the jalapeños in the toaster oven or broil them in the oven for 5 minutes.
- Put cashews, jalapeños, water, cashews, juice of a lemon and all spices into the Instant Pot. Pressure cook for 1 minute and then do a quick release.
- Put everything in a blender and blend until smooth, about 30-40 seconds.
- Pour dip into a serving dish, cover, and let it chill overnight or for at least 3 hours in the fridge. The flavors will blossom while it chills.Serve with extra chili flakes and freshly sliced jalapeños for garnish.
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https://adfreecook.com/zingy-jalapeno-dip/