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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 out to use as a pate.

Makes approx 2 cups

100g Alison’s Pantry Red Lentils
¾ cup Alison’s Pantry Unsalted Supreme Roast Mixed Raw Nuts
¼ cup Alison’s Pantry Roasted Unsalted Peanuts
1 large onion chopped
2 heaped tbsp smooth peanut butter
2 tsp soy sauce
1 tsp each cumin, coriander, paprika and turmeric
¼ tsp ground chilli
1tbsp oil juice of a lemon Salt to taste
2-3 tbsp water


  1. 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.
  2. 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.
  3. 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.


Recipe from Sophie Gray for Alison’s Pantry Christmas booklet 2014
Download the PDF Version here: Spicy Creole Dip