Toasted Chili–Nut Butter Spread

This dip is an adaptation of the spicy peanut dip from Deborah Madison’s Vegetarian Cooking for Everyone that I’ve been making for years. It’s an unexpectedly full-flavored spread that, as she says, “makes even the most mundane crudités irresistible.” I also like it as the basis of a peanut butter sandwich (my Peanut Butter & Greens Sandwich in Start Simple is a great place for it) or smeared on a cracker. The recipe has gone through some evolutions, and now includes a base of toasted and reconstituted dried red chilies, which gives the dip a brick-like color and deep, dry warmth. Experiment with other dried chilies if you can’t find anchos—just try to choose a mild one, and if you aren’t sure about its heat or flavor, break off a little piece of the flesh and test its heat level. Large ones like anchos and pasillas are often quite mild. I always seed them in blended dips because even with a mild chili, cracking open the seeds during blending can easily unload too much heat. Makes about 1 cup

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Step 1

Cut or snip the chilies open to remove the seeds and discard the stems. Heat a dry skillet over medium-high heat, and once it’s hot, add them to the pan, using a spatula to press them flat onto the surface. Cook until they soften slightly and start to look a bit shimmery, which will take only around a minute. Transfer to a heat-safe bowl and cover with hot water. Let stand until softened and pliable, about 15 minutes. Fish the chilies from the water (reserve the water), and cut them into smaller pieces.

Step 2

In a food processor, blitz the chilies with the salt to further mince them, then add the nut butter and maple syrup. Process until well combined—the mixture should be thick and even crumbly at this point. With the motor running, add the reserved chili-soaking water in a steady stream until the mixture lightens in color and takes on a whipped consistency. You’ll need between ⅓ and ⅔ cup. Taste, adding additional salt as needed.

Step 3

To serve, smear the dip on a plate or shallow bowl, then garnish with the scallions, lime zest, and a spritz of lime juice. Stored in an airtight container in the refrigerator, it’ll keep for up to 5 days.