Fly Like An Eagle Hot Chili Dip With Coconut
Dips are the perfect appetizer, but can also be enjoyed as a dish on it's own if you serve it with veggie sticks, bread, or chips!
People: 1
55 min


250 grams
Chili Pepper
15 grams
3 tsp
Mustard Powder
3 tbsp
Olive Oil
3 tbsp
Tomato Jam

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  1. Peel and cut your celeriac. All ingredients should have a similar size and shape.
  2. Finely chop your chili pepper.

Heating Steps

  1. Spread the Celeriac, mustard powder evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 45 minutes.

Finishing Touches

  1. Add all of your vegetables to the blender or food processor. Then add your sauce and pulsate until desired texture. Season with salt and pepper.
  2. Add Coconut on top.