Spicy Herbed Cashew Dip
- Level: Easy
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 254
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 239
- Total: 15 min (includes soaking and chilling times)
- Active: 15 min
Ingredients
1 1/2 cup raw cashews
2 cups packed cilantro leaves, plus more for garnish
1 cup packed flat-leaf parsley leaves, plus more for garnish
3 limes, zested and juiced
1 jalapeno, stemmed and halved lengthwise
2 tablespoons grapeseed oil, plus more for drizzling
1 tablespoons white wine vinegar
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly grated black pepper
Black or white sesame seeds, for sprinkling, optional
Sliced cucumbers and bell peppers, chips and/or crackers, for serving
Directions
- Place the cashews in a small bowl and add cold water to cover the nuts by at least 1 inch. Let soak overnight. Drain and rinse under cold water. Transfer to a high-powered blender.
- Add the 2 cups cilantro, 1 cup parsley, all of the lime zest and juice, jalapeno, 3 tablespoons cold water, 2 tablespoons oil, the vinegar, cumin, salt and pepper. Blend on low speed then slowly increase the speed to high and blend until smooth and creamy.
- If the dip looks too thick, blend in 1 tablespoon of cold water at a time until the desired consistency is achieved. You may need to stop and start the blender a few times to help incorporated all of the ingredients.
- Scrape the dip into a medium bowl or airtight container. Cover and refrigerate until chilled, at least 1 hour and up to 2 days. Drizzle with oil, sprinkle with sesame seeds and garnish with cilantro and parsley leaves. Serve alongside sliced cucumbers, bell peppers, chips and/or crackers.