Follow these steps for perfect results
cream cheese
cashew pieces
chopped
creamy peanut butter
chili paste
curry powder
coconut milk
lime juice
cilantro leaves
finely chopped
pre-sliced vegetables
Combine cream cheese, chopped cashew pieces, creamy peanut butter, chili paste, curry powder, and coconut milk in a 4-quart slow cooker.
Cover and cook on low setting for 2 to 3 hours, stirring occasionally to prevent burning.
Stir in lime juice.
Serve hot, garnished with finely chopped cilantro leaves, if desired.
Serve with pre-sliced vegetables or a packaged crudité platter.
Expert advice for the best results
Adjust the amount of chili paste to control the level of spiciness.
For a smoother dip, blend the ingredients in a food processor after slow cooking.
Garnish with chopped peanuts or red pepper flakes for added texture and visual appeal.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a shallow bowl, garnished with cilantro and a drizzle of chili oil.
Serve with fresh vegetables, crackers, or pita bread.
Accompany with a side of naan bread.
Pairs well with spicy flavors.
The bitterness cuts through the richness of the dip.
Discover the story behind this recipe
Fusion dish borrowing elements from Thai and American cuisine.
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