Spicy Cashew Dip (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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Ingredients:
2 (8-ounce) packages cream cheese |
1 cup cashew pieces, chopped |
1/2 cup creamy peanut butter |
2 tablespoons chili paste (recommended: sambal oelek) |
1 teaspoon curry powder |
3/4 cup coconut milk (recommended: thai kitchen) |
1 tablespoon lime juice |
1/4 cup finely chopped cilantro leaves, optional |
serving ideas: serve with pre-sliced vegetables or packaged crudite platter sold at your grocery store. |
Directions:
1. Combine all ingredients, except lime juice and cilantro, in a 4-quart slow cooker.
2. Cover and cook on low setting for 2 to 3 hours, stirring occasionally.
3. Stir in lime juice and serve hot garnished with cilantro, if using.
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