Party Dip
Great snack/party dip, goes well with crackers, fresh veggies, fried potatoes, salads even in sandwiches; you can use any nuts, spices and seasonings you prefer, this is just my favorite combo and is already prepared, all I do is dump it in the food processor and mix with yogurt.
Great snack/party dip, goes well with crackers, fresh veggies, fried potatoes, salads even in sandwiches; you can use any nuts, spices and seasonings you prefer, this is just my favorite combo and is already prepared, all I do is dump it in the food processor and mix with yogurt.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take the first two ingredients and put them in the food processor, pulsing them just before they turn into but butter.
- empty into a serving dish or tupperware (if you want to save it) and combine with the yogurt.
- mix well.
- ready to serve.
Most cooks process nuts until completely smooth, destroying the textural contrast required for a successful dip. Retaining small, discernible fragments provides crunch against the creamy dairy base. Achieving this balance depends entirely on processor control. Pulse the machine in short, one-second bursts rather than running it continuously. Stop grinding immediately when the mixture resembles coarse sand before it releases excess oils and transitions into nut butter.
Swapping flavored commercial nut blends for raw, unseasoned alternatives changes the final profile significantly. Raw nuts lack added sugars and salt, requiring manual seasoning to compensate for the missing flavor compounds. Add kosher salt incrementally at a 0.5 percent ratio relative to total weight. Incorporate spices like smoked paprika or ground cumin during the processing stage so fat-soluble aromatics coat the nut particles evenly.
Stirring the ground solids into non-fat plain Greek yogurt introduces moisture and acidity. Yogurt contains natural lactic acid that cuts through the rich fats of the nuts. High-protein strained yogurts hold their structure without weeping liquid into the bowl over time. Fold the ingredients together gently with a silicone spatula to preserve the aeration achieved inside the food processor.
Prepared dairy dips degrade rapidly when left at room temperature. Store the finished mixture in an airtight glass container in the refrigerator for up to three days. Condensation will collect on the surface if sealed while warm, so chill the ingredients completely before applying a lid. Stir thoroughly before serving to reincorporate any separated dairy whey.
