Try this easy dip for the holidays – I think you’ll really like it! I created it in minutes for a party, and it was the biggest hit of the evening! Spicy, creamy, great with veggies or crackers. You can save time using butternut squash, as it’s even yummier than pumpkin to me. This spice mix is very special, since I don’t use store-bought curry powders. Follow the spices below, and it will be fabulous. My curry dishes are always nightshade-free so everybody can enjoy them. (See my article Beware of Nightshades, which can lead to poor digestion, leaky gut, and auto-immune diseases.) You don’t need nightshades for a tasty curry. Commercial curry powders contain nightshades like paprika, peppers, and cayenne. Curry powder is a flexible spice melange with thousands of traditional local recipes from Bengal to Istanbul. However as New World veggies, nightshades are a relatively recent addition to the Asian diet, so we can feel free to create our own curry powders. If you’re interested, check out my recipe for Curry Powder, Nightshade-free. This dip makes about 3 cups.
Curried Pumpkin Dip, sliced cucumbers, golden beets, radishes and rice crackers.
- 2 cups cooked pumpkin or butternut squash, well drained.
- 3/4 cup coconut butter, softened. (Or 170 grams if you're weighing it solid)
- 2-4 tablespoons raw honey to taste
- 1/4 heaping teaspoon unprocessed salt
- Plenty of black pepper
- 1 small clove garlic, crushed or diced (optional)
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons ground turmeric
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon ground mustard
- Place all ingredients into a food processor. Mix until smooth and creamy. Serve!
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