This recipe started as a fresh, crunchy road trip snack, but it became a speedy, way to eat loads more vegetables anytime, anywhere.

The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.

If you don’t have a spice grinder or mortar and pestle, feel free to use a food processor, blender, or even cocktail muddler—you just want the texture to be about as fine as coarse sand, without taking it so far it starts to clump up.

You can use this recipe as a template to make whatever flavor of Fun Dip you’re craving. Try a satay-inspired version with charred cashews, dried shrimp, coconut sugar, and extra-spicy ground chiles. Or a sweet cinnamon peanut one for apples.