Angela’s 10 minute Jamaican Ackee Dip
This first time I had Ackee Dip I was hooked. It was a year ago at a Jamaican restaurant in New York City called Miss Lily’s. It was bright yellow with a smooth, creamy texture. The dip came with long crispy plantain chips – a perfect pair.
Because I couldn’t find a recipe for Ackee Dip that resembled what I had at Miss Lily’s I decided to make my own version and take it to our Easter family gathering for a “tasting”. Well, it was a hit! It’s a 3-step recipe that literally takes no more than 10 minutes to make! What’s also great about this recipe is that it’s vegan.
Because it’s so smooth and creamy it’s hard to believe there’s no sour cream or cheese in it. Instead this recipe is completely dairy-free and delicious! If you love the taste of ackee (with or without saltfish) you’ll love this easy appetizer idea.
1 can Ackee (2 cups), drained
¼ (1 mL) tsp Salt
5 Escallion – also called Green or Spring Onion – white part only
1 to 2 tsp (5 to 10 mL) West Indian Hot Pepper Sauce
OR ½ Scotch Bonnet Pepper
1 large clove Garlic
1 tbsp (15 mL) Olive Oil
1. Put all ingredients in mixing bowl
2. Use hand blender and puree until smooth
3. Use spatula to scrape dip into small serving bowl
Makes 2 cups
Serve with crispy plantain chips