Cashew and Kale Dip

Summer is here! I love serving light and healthy snacks when the temperature rises. I love them even more when they are quick and easy to prepare. I make this easy cashew kale dip the night before or the morning of a get together and then just refrigerate it until ready to serve with raw veggies, crackers or veggie chips. Leftovers can be kept in the fridge and be used as a sandwich spread. Try it and let me know what you think!

路 2 cups raw cashews

路 3-4 cups shredded kale leaves

路 陆 cup olive oil

路 1 clove garlic

路 Juice of 1 large yellow lemon

路 1 陆 tablespoons tahini

路 2/3 cup cold water

路 Salt and pepper to taste

路 1 seedes jalape帽o or serrano pepper (if desired)

路 Crudit茅 or crackers or veggie chips to serve

1. Soak cashews in warm water for about an hour. Drain and set aside.

2. Cover kale in a bowl with hot water and let leaves soften for 5-10 minutes. Drain and place in the blender or food processor with the rest of the ingredients, including the soaked cashews.

3. Blend until you reach a dip -like consistency. Taste for seasoning and add more salt or pepper if desired. Refrigerate until chilled and then serve drizzled with a bit more olive oil.

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