Creamy Almond Fresh Epazote Dip
Creamy and herbaceous, this fresh epazote dip pairs perfectly with chips, crackers, or as a spread for sandwiches. Epazote flavor is a unique one, kind of like cilantro mixed with oregano and lime- it’s most often added to beans but with a whole bunch of fresh epazote we knew we had to try something different. This dip pairs the epazote with rich nutty almonds with zesty lime and smoky jalapeno and shallots for a complex and moreish creamy dip.
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What is Epazote
Epazote is a pungent, leafy herb native to Mexico and Central America, scientifically known as Dysphania ambrosioides (formerly Chenopodium ambrosioides). It has long been used in traditional Mexican cooking and herbal medicine, prized for its strong, resinous aroma and flavor often described as earthy, citrusy, and slightly medicinal. In the kitchen, epazote is most commonly added to bean dishes—such as black beans and refried beans—as well as soups, stews, quesadillas, and certain sauces, where it contributes a distinctive taste and is traditionally believed to help reduce gas and bloating associated with legumes. Nutritionally, epazote contains small amounts of vitamins A and C, calcium, iron, and dietary fiber, along with essential oils like ascaridole, which account for much of its characteristic scent and historical medicinal use. Fresh epazote is often sold in bunches at Latin American markets and should have vibrant green leaves without wilting or yellowing; store it loosely wrapped in a damp paper towel inside a plastic bag in the refrigerator for up to a week. Dried epazote is more widely available in spice aisles or online, and while its flavor is milder than fresh, it keeps well in an airtight container in a cool, dark place for several months.
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Fresh Epazote Dip Tips and Tricks
- Buying pre-blanched almonds will be the easiest way to get a creamy dip, but you can also skin your almonds by hand- simply boil as you would anyways to soften, and then use your fingers to rub the skins off the nuts.
- Your dip should be fairly thick and creamy. You can use a few tablespoons of water if needed, but the real key to getting the right texture is patience and a good food processor. Make sure to pause and scrape down the sides as you go.
- To add a little depth of flavor, we recommend charring a shallot and jalapeno before adding them to the tip. If you want a little less spice you can remove the pith and seeds from your pepper before processing, but if you don’t mind a little heat, it’s simplest to leave them in.
- This recipe is intended to use fresh epazote, which is more intensely flavored than dried. I have not personally tried it with dried herbs, and wouldn’t recommend doing so as it would likely be hard to get a strong flavor.
Creamy Almond Fresh Epazote Dip
Ingredients
- 1 cup blanched almonds
- 1 jalapeno pepper
- 1 medium-sized shallot
- Bunch (about 50 g.) fresh epazote
- 2 cloves garlic
- 1 lime, juiced
- 2 tbsp. nutritional yeast
- 2 tbsp. oil (olive or neutral)
- 1 tbsp. brown miso paste
- Salt and pepper, to taste
Instructions
- For easier blending, start by adding your almonds to a pot of water and bring to a boil. Simmer for 10 minutes, then remove from the heat and drain the water. Place almonds in your food processor.
- To add a little char, place the jalapeno and shallot (peeled) on a baking tray, and turn the broiler on high. Broil until some of the vegetables have charred, flip, and repeat. Remove from the oven, and allow to cool before cutting off the stem of the jalapeno and the root of the shallot, cutting into large pieces, and adding to the food processor.
- Add the remaining ingredients to the food processor, and process until smooth, stopping and scraping down the sides as needed. Use a little water to thin out the dip if it is required to get a smooth result. Serve with chips or crackers, or use as a spread.
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