- 150 g peanuts
- 100 ml meat stock
- 150 ml coconut milk
- 200 g cream cheese, full fat
- 2 g chili powder or cayenne pepper
- Puree all ingredients in a blender until smooth and pass through the iSi funnel sieve directly into a 0.5 L iSi Whipper.
- Screw on 1 iSi cream charger and shake vigorously.
- Refrigerate for 1-2 hours.
Serve as a dip with crackers.