This recipe makes a reach, creamy and zesty alternative to classic sour cream based onion dip. It is most luscious with celery ribs, stuffed in small hollwed tomatoes, peppers and/or cucumbers or spread on raw crackers (recipe on website) or biscotti (recipe on website).
1 cup raw organic macadamia nuts, soaked and rinsed well
1 small size organic onion, chopped
1 organic lemon, juiced
3 tablespoons organic cold pressed olive oil
1 teaspoon Himalayan salt
1/2 teaspoon organic white peppercorns*
1/4 teaspoon organic whole allspice berries*
Blend everything in a high speed blender (like Vitamix) until creamy and smooth. Adjust the spices to taste and enjoy. This dip keeps up to one week in a covered glass container in the refrigerator.
* grind fresh for best flavors and aroma. You can use a small coffee grinder dedicated just for grinding spices.