Recipe courtesy of Claudia Sandoval

Creamy Cashew Jalapeño Dip

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: about 3 cups of dip
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.



  1. 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.
  2. 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.
  3. Refrigerate the dip until cold. Serve alongside crudités and/or tortilla chips. Provecho!