Recipe courtesy of Claudia Sandoval
From:
Food Network Magazine
Creamy Cashew Jalapeño Dip
- Level: Easy
- Yield: about 3 cups of dip
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 23
- Saturated Fat
- 4
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 171
- Total: 30 min
- Active: 10 min
Ingredients
2 cups raw cashews
1 bunch fresh cilantro, bottom stems trimmed
1 to 2 jalapeño peppers, stems removed
3 cloves garlic
2 tablespoons fresh lemon juice, plus more as needed
Kosher salt
Crudités and/or tortilla chips, for serving
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!