Recipe courtesy of Claudia Sandoval
From:
Food Network Magazine
Creamy Cashew Jalapeño Dip
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: about 3 cups of dip
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 171 mg
Nut sauces are pretty common in Mexican culture, and this dip is a perfect blend of my American upbringing and the Mexican flavors I know and love.
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: about 3 cups of dip
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 171 mg
Ingredients
Directions
- Cover the cashews with cold water by 1 to 2 inches in a medium saucepan and bring to a boil. Cook until the cashews are doubled in size, about 15 minutes. Remove from the heat, drain and rinse.
- Put the cashews in a blender or food processor along with the cilantro, 1 jalapeño, the garlic, 1 cup water, the lemon juice and 1 tablespoon salt. Blend until creamy and smooth. Add more salt, jalapeño and/or lemon juice to taste and reblend if necessary.
- Refrigerate the dip until cold. Serve alongside crudités and/or tortilla chips. Provecho!
