Macadamia-Coconut Dip

Name: Macadamia-Coconut Dip
Ingredients: 1 (5-inch) French baguette, split lengthwise; 1 cup toasted macadamia nuts; 1 large garlic clove; 1/2 cup olive oil; 1/2 cup solidified coconut cream from canned coconut milk; 2 tablespoons fresh lime juice (from 1 lime); 2 teaspoons kosher salt; 1/2 teaspoon Aleppo pepper; Assorted vegetables (such as sugar snap peas, carrots, radishes, endive, cucumber, and cherry tomatoes)

9 ingredients

1 steps

Ingredients

1 (5-inch) French baguette, split lengthwise
1 cup toasted macadamia nuts
1 large garlic clove
1/2 cup olive oil
1/2 cup solidified coconut cream from canned coconut milk
2 tablespoons fresh lime juice (from 1 lime)
2 teaspoons kosher salt
1/2 teaspoon Aleppo pepper
Assorted vegetables (such as sugar snap peas, carrots, radishes, endive, cucumber, and cherry tomatoes)

Directions

1

Scoop out bread from each baguette half to equal about 2 cups, discarding bread shell. Place bread and water to cover in a bowl; soak bread 1 minute. Squeeze excess water from bread. Process bread, nuts, and garlic in a food processor until finely chopped. Add oil, solidified coconut cream, lime juice, and salt; process until smooth. Transfer to a large serving bowl. Sprinkle with Aleppo pepper, and serve with assorted vegetables.