Peruvian Huacatay Peanut Cheese Dip
Ocopa is a Peruvian herb and chili dip made with huacatay, ají amarillo, peanuts, cheese, crackers, milk, garlic, and oil. It is creamy, nutty, herbal, and lightly spicy, with a green-gold color and deep Andean flavor. Serve it with boiled potatoes, eggs, grilled meats, vegetables, or crackers.
Ocopa Dip Recipe
Peruvian Huacatay Peanut Cheese Dip
Ocopa is a Peruvian herb and chili dip made with huacatay, ají amarillo, peanuts, cheese, crackers, milk, garlic, and oil. It is creamy, nutty, herbal, and lightly spicy, with a green-gold color and deep Andean flavor. Serve it with boiled potatoes, eggs, grilled meats, vegetables, or crackers.
Ingredients
Instructions
Serving Ideas
- Serve with boiled potatoes, eggs, lettuce, or corn.
- Use as a dip for crackers, vegetables, or grilled chicken.
- Spoon beside roasted root vegetables.
Chef Tips
- Huacatay gives Ocopa its signature flavor.
- Use peanuts, not peanut butter, for better texture.
- Keep the dip thick enough to cling to potatoes.
Storage
Store refrigerated for up to 3 days. Stir before serving.
Allergen Notes
Contains peanuts, dairy, and gluten from crackers.