Name: Devils On Horseback Dip Recipe
Ingredients: 2 tbsp butter; 1 tbsp olive oil; 2 sweet onions, halved and thinly sliced; 1/4 tsp salt; 1/2 tsp dark brown sugar; 5 pieces bacon; 6 large pitted Medjool dates; 1/2 cup boiling water; 1 tbsp sherry or port; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 ¼ cup grated Comté cheese; Salt and pepper, to taste

Ingredients

Scale

1 15.5 oz Great Northern beans
2 large garlic cloves, peeled and crushed
1/2 lemon, zest, and juice
1/2 tsp ground white pepper
2 tbsp olive oil
1/2 tsp coriander powder
1/2 tsp cumin powder
1 cup raw cashew pieces
1/2 tsp salt (or to taste)

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Instructions

First, drain the beans, reserving the liquid to use later. Then, place the cashew pieces in a bowl and cover with hot water. Let soak for at least 10 minutes.
Once the cashews have soaked, place them in a food processor, reserving the water to use later. Blend until the cashews begin to form a thick paste.
Then pour in ¼ cup of the reserved cashew water and ¼ cup of the reserved bean water and blend to a smooth paste.
Next, add the crushed garlic, lemon zest, lemon juice, drained beans, white pepper, coriander, cumin, salt, and olive oil.
Blend until everything is combined. Taste and adjust the seasoning as needed.