|Spicy Celery Ranch looking beeyootiful in some vintage Orchardware. (I grew the dill!)|
|Living on some kale chips in a little Glasbake chili bowl.|
Besides chips, this stuff is super-yum zapped on top of bowls, and of course on salad. I've also used it for Baked Buffalo Cauliflower dunking purposes. I'm tempted to add celery seed for next time, 'cuz celery sorta wins in my mouth these days--especially with extra spicy stuff.
What You Need:
1/3 cup unroasted cashews
1 heaping teaspoon white miso
1 teaspoon onion granules
1 clove garlic
Juice from 1/2 lemon
4 slices pickled jalapeno
1 6-7" celery stalk
1/2 cup plus 2 tablespoons water
A tablespoon or so of fresh herb (see my comments above--dill, parsley, basil, cilantro, green onion, etc.)
Pinch salt and freshly ground black pepper, if desired
1. Put everything but the fresh herb into a blender and process until smooth.
2. Add the water judiciously, until you get the desiredness thickness.
3. Pulse in the herbs, or mince by hand and stir them in.
4. Season to taste with a tiny pinch of salt and pepper, if desired.