Appetizers, EVR: Effort Vs Reward, Vegetarian

Cashew Dip

A Dip With a Kick

Enjoy this creamy, beautiful green dip with a kick, to serve with apple slices and other veggies

INGREDIENTS: Makes 1 1/2 Cups

  • cashews, raw – 1 cup, unsalted
  • vegetable oil – 1 TBS
  • jalapeño – 1 TBS, seeded and chopped
  • ginger, fresh – 3 – 4 TBS, finely grated
  • parsley, fresh – 1/2 cup, packed [or mint]
  • salt – 1/2 tsp
  • lemon juice – 2 TBS, [1 lemon]
  • water – 1/4 cup [or more to thin to dip consistency]
  • fruit/veggie slices – especially good with apple slices

INSTRUCTIONS: Note: the dip will thicken over time; check consistency and adjust before serving

  1. Use a food processor and grind the cashews with the oil into a very fine meal
  2. Add remaining six ingredients and process into a smooth, whipped consistency
  3. Thin with water while blending to create a thick milkshake like consistency
  4. Serve cold with apple slices and veggie crudités
St. Paddy’s Day Gathering with Granny Smith apples

If the dip gets thick after storing, just add extra water and whisk until light and creamy.

Around the winter holidays, top with a garnish of a few cranberries and sprigs of flat leaf parsley or fresh sage leaves to suggest holly! [Don’t use holly; it’s toxic]

SUBSTITUTIONS: I made a very tasty batch substituting blanched almonds for the cashews, cilantro for the parsley, red pepper flakes for the jalapeños

Just recently I had no parsley or jalapeño, but plenty of fresh mint and pickled chilies: [see photos above]

– Adapted by B. Hettig from “Reading Between the Recipes,” by Leslie Land

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