Chili Satay Dip

Ingredients for a 0.5 L Whipper:


1/2 cup  Coconut milk
150 g Salted peanuts
1/2 Meat stock
3.5 oz Cream cheese, full fat
Cayenne pepper ( to taste)


Puree all ingredients in a blender. Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously. Cool for at least 30 minutes.

Serving Suggestion:

Serve as a dip for chicken satay skewers, nachos, or crackers.

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