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Roast Nut Dip with Vegetable Sticks nutdip_3895_mini
(Makes 1½ cups)

 

Ingredients
1½ cups Alison’s Pantry Roast Salted Nuts
2 cloves garlic, chopped
Juice of 1 lemon
Pinch chilli powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
4 tbsp boiling water
Salt and freshly ground black pepper
Carrot and celery sticks
Cherry tomatoes

 

Method

  1. Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
  2. Add water and process to form a smooth, creamy paste (the water really helps the mixture amalgamate). Adjust seasoning to taste, (be careful with the salt as the nuts are already salted).
  3. Serve dollops of dip in the base of small glasses. Add vegetable sticks and cherry tomatoes.

 

Serve as nibbles as part of a tapas-style party.

This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here: alisons-pantry-roast-nut-dip-with-vegetable-sticks

 


 

 


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