Spicy Cashew Dip Recipes

SPICY CASHEWS

Steps:

• In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container.

SPICY HERBED CASHEW DIP

Steps:

• Place the cashews in a small bowl and add cold water to cover the nuts by at least 1 inch. Let soak overnight. Drain and rinse under cold water. Transfer to a high-powered blender.
• Add the 2 cups cilantro, 1 cup parsley, all of the lime zest and juice, jalapeno, 3 tablespoons cold water, 2 tablespoons oil, the vinegar, cumin, salt and pepper. Blend on low speed then slowly increase the speed to high and blend until smooth and creamy.
• If the dip looks too thick, blend in 1 tablespoon of cold water at a time until the desired consistency is achieved. You may need to stop and start the blender a few times to help incorporated all of the ingredients.
• Scrape the dip into a medium bowl or airtight container. Cover and refrigerate until chilled, at least 1 hour and up to 2 days. Drizzle with oil, sprinkle with sesame seeds and garnish with cilantro and parsley leaves. Serve alongside sliced cucumbers, bell peppers, chips and/or crackers.

EASY CASHEW CHEESE DIP AND SPREAD

Steps:

• Soak raw cashews overnight or for at least 6 hours in cold water or use hot water instead and soak for about 30 minutes.
• Drain soaking water.
• Add cashews to an immersion blender container or high powered blender.
• Add clean fresh water, salt, red pepper, and green onions. (or other herbs and spices)
• Blend for about 2 minutes until very creamy.

SPICY CASHEW DIP

Steps:

• Combine all ingredients, except lime juice and cilantro, in a 4-quart slow cooker.
• Cover and cook on low setting for 2 to 3 hours, stirring occasionally.
• Stir in lime juice and serve hot garnished with cilantro, if using.

SPICY CASHEW DIP

Steps:

• Serving Ideas: Serve with pre-sliced vegetables or packaged crudite platter sold at your grocery store. Combine all ingredients, except lime juice and cilantro, in a 4-quart slow cooker. Cover and cook on low setting for 2 to 3 hours, stirring occasionally. Stir in lime juice and serve hot garnished with cilantro, if using.