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Sweet-spiced nut butter dipping sauce

Recipe by:Joni Sare
Therapeutic chef and nutrition educator, Cupertino


  • 1/2 cup small-chopped cantaloupe
    1 cup small-chopped red bell pepper
    1/2 cup roasted almond butter
    1 tbsp. balsamic vinegar
    2 tsp. Chinese five-spice powder
    1 tbsp. finely chopped fresh mint, for garnish


Blend all ingredients (except mint) in a food processor or at high speed in a blender until bell pepper skins are well blended and mixture is emulsified. Add more almond butter if dip is too thin.

Place in a serving bowl, press plastic wrap firmly on surface and refrigerate overnight, or at least 1 hour. Top with mint just before serving.

Makes 1 1/2 cups


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