Creamy Cashew Jalapeno Dip

(from castro15’s recipe box)

Categories: Dips

Ingredients

  • 2 cups raw cashews
  • 1 bunch fresh cilantro, bottom stems trimmed
  • 1 to 2 jalapenos, stems removed
  • 3 garlic cloves
  • 2 tbsp. fresh lemon juice, plus more as needed
  • Kosher salt
  • Crudites and/or tortilla chips, for serving

Directions

  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 jalapeno, the garlic, 1 cup water, the lemon juice and 1 tbsp. salt. Blend until creamy and smooth. Add more salt, jalapeno and/or lemon juice to taste and reblend if necessary.

  3. Refrigerate the dip until cold. Serve alongside crudites and/or tortilla chips.

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