Alison talks about this in the video and said it is a very frequently asked question! She suggests ensuring your chili flakes are very fresh or using a spice grinder to crush them yourself. Even if the oil is not bright orange, though, Alison says the dip will still be delicious!
I made the dip a year or so ago and had to sub in ancho chili flakes – accidentally found out that ancho turns the oil the exact BRIGHT orange like no other chili flakes I've tried! I've been using it in this recipe ever since, but I don't cook it as long so as not to burn it.
I’m reading and I’m all, “yes, yes, I am with you” and then we get to the Paper Plane and I shouted “are you me?!” And this is all literally the best thing I’ve read all day.
Love this! In France, we have the concept of “apéro dînatoire” (the dining version of apéro) in which the drinks and snacks transform into a free-form dinner with friends 🥂
I was going to write this after I made The Dip the second time but I think we are on the fourth… okay fifth time making it. First holy dip who knew cilantro stems had their own magic?! Second my family and I fight over this dip. I finished dip 5 with Ruffle crumbs today and it was delicious.
Any advice on how to get the chile oil for The Dip vividly red-orange? Mine always comes out delicious but doesn't look as exciting as I would like.
Alison talks about this in the video and said it is a very frequently asked question! She suggests ensuring your chili flakes are very fresh or using a spice grinder to crush them yourself. Even if the oil is not bright orange, though, Alison says the dip will still be delicious!
aha, thank you! I was too impatient to watch the video first—good to know I’m not alone in having this question!
I made the dip a year or so ago and had to sub in ancho chili flakes – accidentally found out that ancho turns the oil the exact BRIGHT orange like no other chili flakes I've tried! I've been using it in this recipe ever since, but I don't cook it as long so as not to burn it.
i go over it in the video-- but basically freshness / type and grind of the chili flake will impact the color most
I’m reading and I’m all, “yes, yes, I am with you” and then we get to the Paper Plane and I shouted “are you me?!” And this is all literally the best thing I’ve read all day.
Excellent public service announcement !
Love this! In France, we have the concept of “apéro dînatoire” (the dining version of apéro) in which the drinks and snacks transform into a free-form dinner with friends 🥂
can you give me something more specific on maple tahini nuts? Amounts, roasting temp and salt? cause that sounds amazing.
the recipe is at the bottom of the newsletter! below the dip.
Beauty, making these.
I love the PSA about girl dinner. Did y’all see that Popeye’s chicken just released a limited time “girl dinner” menu? 😂😂😂
What’s the best thing to dip in The Dip?
I was going to write this after I made The Dip the second time but I think we are on the fourth… okay fifth time making it. First holy dip who knew cilantro stems had their own magic?! Second my family and I fight over this dip. I finished dip 5 with Ruffle crumbs today and it was delicious.