Saturday, August 27, 2011


I love cashews, but had never thought of putting them with a dip, let alone combining with ranch dressing flavor, but it sounds delectable!  I spotted this recipe over at The Spunky Coconut and it is a guest post by Hallie at Daily Bites. 

Even better, it doesn't have any cheese or mayo so you don't have to worry about it going "bad" after being out for awhile at a pot luck or carry-in.

Here is the recipe posted at The Spunky Coconut
"Cashew Ranch Dip
Makes about 1 heaping cup

I prefer to make this dip a few hours before I need it so that it can chill in the refrigerator and the flavors can deepen a bit. Serve it with your favorite seasonal veggies for dipping.

1 cup raw cashews, covered completely with water soaked at room temperature for 3-4 hours
¼ cup plus 2 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon (packed) fresh dill
½ teaspoon onion powder
¼ teaspoon granulated garlic powder
¼ teaspoon ground cumin
Sea salt, to taste

Drain the soaked cashews well and place in a food processor fitted with the steel blade. Add the ¼ cup plus 2 tablespoons water and lemon juice. Process until very smooth, about 2 minutes, stopping once or twice to scrape down the sides of the bowl with a rubber spatula.

Add the remaining ingredients and process to combine. Serve, or refrigerate in an airtight container for up to 2 days."

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