The First Bite That Hooked Me
I still remember my first taste of this pistachio spread in Dubai. The creamy sweetness melted on my tongue. The salty crunch of pistachios made it unforgettable. Ever wondered how you could turn pantry staples into something this luxurious? Now I make it at home for special treats. Try it on toast or with fresh fruit—pure magic.My Kitchen Disaster Turned Win
My first try went sideways. I burned the butter and panicked. But I tried again, slower this time. Mistakes teach us patience—and better snacks. Cooking at home means messy wins and tasty lessons. Share your own kitchen fails in the comments!Why This Spread Stands Out
– The white chocolate balances the pistachio’s earthy taste. – Sea salt cuts the sweetness just right. Which flavor combo surprises you most? Is it the salty-sweet or the creamy-crunchy? Vote with a reply!A Treat With Royal Roots
This spread nods to Middle Eastern desserts loved for centuries. *Did you know pistachios were once called “the smiling nut” in Iran?* It’s now a modern favorite in Dubai’s fancy cafes. Pass the jar—and the history.
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Unsalted pistachios, shelled | 1 1/2 cups | |
| Unsalted butter | 3 tablespoons | |
| Heavy cream | 3/4 cup | |
| White chocolate chips | 3/4 cup | |
| Powdered sugar | 3 tablespoons | |
| Coarse sea salt | 1/4 teaspoon |
How to Make Creamy Pistachio Spread Like a Pro
Step 1 Boil pistachios for 4 minutes to soften skins. Drain and dry them well. Roll in a towel to remove skins. Don’t worry if some skins stay—it adds texture.
Step 2 Blend pistachios with half the cream until paste forms. Scrape sides often. A high-powered blender works best here. (Hard-learned tip: Soak the blender jar in warm water first for smoother blending.)
Step 3 Melt butter and cream, then stir in white chocolate. Keep heat low to avoid burning. Stir until silky. This step makes the spread extra rich.
Step 4 Combine everything in the blender with sugar and salt. Blend until creamy. Chill for at least 1 hour. Patience pays off—it thickens perfectly. What’s your biggest blending challenge? Share below! Cook Time: 5 minutes Total Time: 1 hour 15 minutes Yield: 12 servings Category: Dessert, Spread
3 Fun Twists on Pistachio Spread
1. Citrus Zest Boost Add orange or lemon zest for a bright kick. Perfect for toast or fruit dips.
2. Spicy Kick Mix in a pinch of cayenne or cardamom. Great with crackers or cheese.
3. Coconut Dream Swap half the cream with coconut milk. Tropical vibes in every bite. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Pistachio Spread
Pair with warm croissants or fresh berries. Drizzle over pancakes for a fancy breakfast. Sprinkle crushed pistachios on top for crunch. Drink pairings: Iced chai (non-alcoholic) or a sweet dessert wine. Both balance the creamy richness. Which would you choose tonight? Tell us below!
Storage Tips for Your Pistachio Spread
Keep your pistachio spread fresh in the fridge for up to two weeks. Use a clean spoon each time to avoid spoilage. Freeze it in small jars for up to three months—thaw overnight before using. *Fun fact*: This spread thickens when chilled, making it perfect for toast straight from the fridge. Double the batch and share with friends—it’s a crowd-pleaser! Ever tried freezing nut spreads? Share your tips below.Troubleshooting Your Pistachio Spread
Too gritty? Blend longer or strain through a fine sieve for silkier texture. If it’s too thick, stir in a splash of warm cream. Separation happens—just remix before serving. Why this matters: Texture affects how the flavors melt on your tongue. My neighbor once added extra salt by mistake—fixed it with a pinch of sugar! What’s your biggest kitchen save?Your Pistachio Spread Questions Answered
Q: Can I make this gluten-free?
A: Yes! All ingredients here are naturally gluten-free.
Q: How far ahead can I prep this?
A: Make it 3 days ahead—flavor deepens as it chills.
Q: Any nut swaps for pistachios?
A: Try almonds or cashews, but the color and taste will differ.
Q: Can I halve the recipe?
A: Absolutely—use a small blender for best results.
Q: What’s the best way to serve it?
A: On warm croissants, with fruit, or straight off a spoon!
Spread the Love
This creamy pistachio spread is my new obsession—rich, sweet, and just a little fancy. Why this matters: Small treats make everyday moments special.Tag @SpoonSway on Pinterest with your creations!
Happy cooking! —Sarah Cooper.
Creamy Pistachio Spread Inspired by Dubai Chocolate Bar
Description
Experience the rich and creamy texture of this pistachio spread, inspired by the famous Dubai chocolate bar.
Ingredients
Instructions
- Fill a medium sized saucepan halfway with water and bring to a low boil. Add the shelled 1 1/2 cups unsalted pistachios, stirring, and boiling for 4 minutes.
- Drain in a colander and then spread in an even layer on a tea towel or paper towels.
- Cover and roll them around to loosen the papery skins. Discard as much of the skins as possible. Place the pistachios into a high powered blender or food processor along with 1/2 cup of the heavy cream. Pulse until a paste starts to form. Set aside.
- In a small saucepan, heat the 3 tablespoons unsalted butter and 1/4 cup of the cream over low heat. When it starts to steam, stir in the 3/4 cup white chocolate chips until smooth.
- Transfer the chocolate mixture along with the 3 tablespoons powdered sugar and 1/4 teaspoon coarse sea salt, to the blender. Blend for 1 minute, scraping down the sides as you go, until smooth and creamy.
- Transfer to an airtight container and chill for at least 1 hour before using.
Notes
- For a smoother texture, strain the mixture through a fine-mesh sieve before chilling.
Pistachio, Spread, Chocolate, Creamy, Dessert