This recipe started as a fresh, crunchy road trip snack, but along the way Sohla El-Waylly created a speedy, genius way to eat loads more vegetables anytime, anywhere. Take it on picnics and car rides, sure, but you'll also want it for the cheeriest—and fastest—work-from-home lunches around.
As Sohla writes on Bon Appétit: “Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.”
A few more tips from Sohla: If you don’t have a spice grinder or mortar and pestle, feel free to use a food processor, blender, or even cocktail muddler—you just want the texture to be about as fine as coarse sand, without taking it so far it starts to clump up. You can use this recipe as a template to make whatever flavor of Fun Dip you’re craving. In the video for this recipe, Sohla made a satay-inspired version with charred cashews, dried shrimp, coconut sugar, and extra-spicy ground chiles, and she recommends blending like-sized things to get them to break down evenly.
Toast the pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to a spice mill or mortar and pestle and let cool.
Add the nutritional yeast and salt to the pistachios and grind or pound until they’re the texture of coarse meal. Transfer to a small bowl and mix in the Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.
Serve the fun dip with crudités. If taking on the road or on a picnic, pack the crudités in a jar with a half-inch of water to keep them fresh.
The Ranch Fun Dip can be made 2 weeks ahead. Store airtight at room temperature.
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