Continuing the quest for more dairy free appetizer options, I’ve got to share this Garlicky Spinach Cashew Dip with you. Getting its flavor from garlic and fresh spinach, this recipe makes a great dip to add to your appetizer spread. Serve it up with some fresh veggie slices or pita chips and you’ve got a winner. It would also make a very tasty sauce for some nice grilled meat.
What You Need to Make Garlicky Spinach Cashew Dip
Equipment
- Measuring Cups
- Measuring Spoons
- Tea Kettle or Saucepan
- Medium Heat Safe Bowl
- Plastic Wrap
- Fine Mesh Strainer or Sieve
- High Speed Blender or Food Processor
- Silicone Jar Scraper – for getting the dip out of the blender
Ingredients
- Raw Cashews
- Boiling Water – Make sure to keep the soaking liquid when you drain the cashews. You’ll need it for the next step in the recipe.
- Lemon Juice
- Spring Salt – I have been using this Peruvian Spring Salt with a coarse grain.
- Spinach – I use baby spinach with any particularly thick stems removed. However, you’re putting it in a blender, so it really shouldn’t matter.
- Garlic – I buy minced garlic in a large container.
Getting Started with Making Garlicky Spinach Cashew Dip
As with my Creamy Za’atar Cashew Dip, this recipe is pretty easy to whip up.
Soaking the Cashews
We’ll start by placing 2 cups of Raw Cashews into a medium heat safe bowl. Then using a tea kettle or saucepan, we’ll bring 2 cups of water to a boil. Now you’ll pour 2 cups of the Boiling Water into the bowl with the Cashews, cover it with plastic wrap, and let it sit for 10 minutes.
After the 10 minutes are up, you can use a fine mesh strainer and another medium bowl to drain the Cashews. You need to keep the soaking liquid, because you’ll need it momentarily.
Blending the Garlicky Spinach Cashew Dip
Now, you’ll dump the softened cashews into a high speed blender or food processor along with 8 ounces of Baby Spinach, 1.5 cups of the soaking liquid, 2 tablespoons of Lemon Juice, 1 tablespoon of Minced Garlic, and 1 teaspoon of Kosher Salt. You’ll process everything until it’s smooth, adding the rest of the soaking liquid as you go. I recommend that you start with pulsing and then work up to the highest speed.
I like to give it a taste as I go and adjust any additional garlic, salt, or lemon juice to my preferences.
Once it is to your liking, you can remove the dip to a serving bowl. Or if you are making this in advance, you can place it in an airtight container in the refrigerator until you’re ready to use it.
I like to serve this Garlicky Spinach Cashew Dip with veggie dippers like sliced mushrooms, red bell pepper strips, or cucumber slices.
Related Recipes
Looking for some more dip recipes? Check these out:
- Creamy Za’atar Cashew Dip
- Sugar Free Chocolate Hazelnut Hummus
- Whipped Pesto Dip
- Keto Cake Batter Dip
Garlicky Spinach Cashew Dip
Ingredients
- 2 cups Raw Cashews
- 2 cups Boiling Water Reserve used liquid for use in recipe
- 8 ounces Baby Spinach
- 2 tablespoons Lemon Juice
- 2 teaspoons Garlic Minced
- 1 teaspoon Spring Salt
- ½ teaspoon Ground Black Pepper
Instructions
- Place 2 cups Raw Cashews in a medium heat safe bowl. Pour in 2 cups Boiling Water, cover the bowl with plastic wrap, and allow it to sit for 10 minutes.2 cups Raw Cashews, 2 cups Boiling Water
- Drain the Cashews, but reserve the soaking liquid.
- Pour the softened Cashews into a high speed blender or food processor with half of the soaking liquid, half of the Spinach, 2 tablespoons Lemon Juice, 2 teaspoons Garlic (minced), 1 teaspoon Spring Salt, and ½ teaspoon Ground Black Pepper.2 cups Boiling Water, 8 ounces Baby Spinach, 2 tablespoons Lemon Juice, 2 teaspoons Garlic, 1 teaspoon Spring Salt, ½ teaspoon Ground Black Pepper
- Begin blending and add in the remaining spinach and soaking liquid as the dip liquifies and starts to come together. Add the remaining soaking liquid slowly and stop if it gets to the consistency you want before you add all of it. I used all of the soaking liquid.2 cups Boiling Water, 8 ounces Baby Spinach
- Process until smooth, start with pulsing and then work up to the high setting.
- Remove the dip to a serving bowl or an airtight container if storing in the refrigerator until ready to use.
- Serve with veggie dippers such as red bell pepper strips, sliced mushrooms, or cucumber rounds.
Equipment
- Measuring Cups
- Measuring Spoons
- Tea Kettle Or Saucepan
- Medium Heat Safe Bowl
- Plastic Wrap
- High Speed Blender Or Food Processor
- Silicone Jar Scraper For getting the dip out of the blender
Leave a Reply