Nancy’s Recipes

Dips & Appetizers

Chili Lime Yogurt Cups

Featured Product: Nancy’s Organic Whole Milk Plain Yogurt

 

Ingredients

  • Nancy’s Organic Plain Whole Milk Yogurt

Thai Peanuts

  • 2 cups Raw Spanish peanuts
  • 1 tablespoon Safflower or Grapeseed Oil
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Cane Sugar
  • 2 teaspoons Fresh Lime Juice
  • 1 teaspoon Hot Pepper Sauce
  • ¾ teaspoon Cayenne Pepper

Crispy Basil Leaves

  • 1 cup Safflower or Grapeseed Oil
  • 3 Sprigs Fresh Basil
  • Dried Rose Petals, for garnish
  • Lime Wedges, for serving

 

Directions

  1. Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. To make the Thai peanuts, combine 1 Tbsp. oil, salt and sugar in a mixing bowl and whisk.
  3. Add the raw Spanish peanuts and toss to coat.
  4. Using a slotted spoon, transfer the tossed peanuts to the baking sheet.
  5. Roast the nuts on the center rack of the preheated oven for about 20 minutes, flipping mid-way through. Once the peanuts begin to darken in color, remove them from the oven and allow them to cool completely.
  6. Line a plate with a paper towel.
  7. To make the crispy basil leaves, heat 1 C. oil in a skillet over medium heat.
  8. Once the oil is hot, drop in a few basil leaves at a time, with space in between. After about 15 seconds, use tongs to flip the basil and cook the other side. Place the cooked leaves on the paper towel-lined plate to drain and cool. Repeat with the remaining basil leaves.
  9. To assemble the yogurt cups, spoon 6 oz. of yogurt into each of two serving dishes and top with Thai peanuts. Reserve the remaining peanuts for later use.
  10. Garnish with crispy basil and dried rose petals. Serve with a wedge of lime.