Roasted garlic, spinach, lemon and cashew dip
Nutty yet garlicky dip for your daily bread and vegetable won't you make you feel sorry.
Roasted garlic, spinach, lemon and cashew dip
Nutty yet garlicky dip for your daily bread and vegetable won't you make you feel sorry.
Tools
Ingredients
25 g basil leaves
1 garlic bulb
200 g raw cashews
100 g baby spinach leaves
2 tbsp lemon juice
1 tsp sea salt
60 ml olive oil
Step by step
Preheat oven to 190°C and wrap garlic in foil. Place on a baking tray and bake 35 to 40 minutes or until softened. Remove and cool completely.
Attach multipurpose blade to the Food Processor. Cut top off garlic bulb and squeeze out roasted garlic into work bowl. Add half of cashews. Process on low until coarsely chopped. Add spinach and process on low until finely chopped. Scrape down work bowl.
Add basil and process on low until mixture begins to form a paste. With food processor running on low, add lemon juice, salt and oil through feed tube in a steady stream. Process until well blended. Add remaining cashews and pulse 4 to 5 times or until coarsely chopped and dip has thickened.
Transfer mixture to a serving bowl and serve fresh vegetables sticks or grilled flat bread.
