Satay Chilli Dip

goes with chicken fillet

Satay Chilli Dip

Serve the dip with nachos or satay skewers.

  • 100 g cream cheese, full fat
  • 125 ml coconut milk
  • 2 g cayenne pepper
  • 150 g salted peanuts
  • 125 ml meat stock


Finely puree all ingredients in a blender and pass through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Before serving, cool the filled appliance in the refrigerator for 1-2 hours.


Serve as dip with chicken satay skewers, nachos or crackers.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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