Peanut-Chili Dip

Peanuts get a kick of cayenne in this creamy dip. Serve with grilled meats and al dente vegetables. Garnished with crushed peanuts and fresh herbs like cilantro and mint, familiar flavors meet the exotic.

Use peanuts that are out of the shell, roasted, and salted.

Make your own beef stock whenever possible and keep it in your freezer until you need it. If necessary you can buy the good quality beef demi-glace from Williams-Sonoma. Because demi-glace is richer than stock, dilute in half with water. You can also substitute the stock completely with coconut milk for a vegetarian variation.

Peanut Chili Dip Recipe

Ingredients for a 1 pint Creative Whip:
1/2 cup shelled peanuts
1 cup beef stock or coconut milk
4 ounces cream cheese, room temperature
salt and cayenne pepper to taste

Preparation:
In a blender or food processor puree the peanuts, stock, and cream cheese smooth. Set a fine mesh sieve over a bowl. Strain the mixture with the help of a spatula. It will be thick. Season with salt and cayenne pepper to taste. Pour into your Creative Whip bottle. Screw on one iSi cream charger. Shake vigorously. Chill in your refrigerator at least 30 minutes then serve.

Post and photo by Louisa Chu | PUBLISHED: October 27, 2009