The following recipe is oh so simple yet very versatile: you can have it toast as a spread or dip in some fresh vegetables like carrots, cucumber, radish or some saltines! This dip can brighten up your breakfast table but it’s also a good choice for a quick get together with friends. It’s so simple to make I don’t even know how to write a whole post about it… 😉
I’m in love with the scent of fresj dill! My husband regularly accuses me of using too much but I don’t think one could actually use too much dill, lol. 🙂 You can make this simple spread with any fresh herbs you like, of course: parsely, spring onions, ramsons, etc.
I’d recommend my other almond-based spreads rather for toasts, while this cashew-based dip is so creamy, it’s perfect for dipping with fresh veggies.
Ingredients for approx. 1/2 cup:
50g or scant 1/2 cup of cashews
1-2 tablespoons of lemon juice
pinch of salt
1-2 tablespoons of fresh dill leaves
- Soak cashews overnight or, in case you forgot/are in a hurry, soak them in hot water for 30 minutes.
- Put all the ingredients in a food processor and blend until smooth.
- Scrape the sides of the dish a couple of times and if your dip is not smooth enough, add some more water or emon juice.
That’s it. 🙂 The whole portion contains approx. 17g of carbs. The dip pictured was gone in minutes! We had it with toast, fresh carrot and radish slices, it was heavenly. 🙂
If you liked this recipe, please share the love or pin it for yourself!
Let’s chat: what are your favorite veggies for dipping?
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This recipe was shared on Let’s Get Real Friday and Gluten Free Wednesday.
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- 50g or scant ½ cup of cashews
- 1-2 tablespoons of lemon juice
- pinch of salt
- 1-2 tablespoons of fresh dill leaves
- Soak cashews overnight or, in case you forgot/are in a hurry, soak them in hot water for 30 minutes.
- Put all the ingredients in a food processor and blend until smooth.
- Scrape the sides of the dish a couple of times and if your dip is not smooth enough, add some more water or emon juice.
Ah, this looks sooo good! I just love cashews and teamed with dill and lemon juice, perfect! Thank you.
I'm sure you'd love it! Thanks for stopping by. 🙂
Two of my favorite things! Cashews and dill! So yummy!
Well, you can never have too much of those two… 🙂 (Almost like chocolate… :P)
What a great idea — I love dill, but never thought to make a dip out of it. Sounds delicious! ♥
Thanks, Audrey! Dill is pretty common where I grew up, its fresh scent means the beginning of summer to me, so I like to use a lot of it. 🙂
Lovely! I love things made with cashews and I love dill so I am going to love this! Am pinning it to a Pinterest board right now! Feel free to follow me over there…you might get inspired too!
Hi Vicki,
I'm so glad you stopped by! Just followed you back on every platform, I'm sure I'll find some exciting recipes to share. 😉
Hi there. I’m a little confused. I’m assuming you drain the cashews? Yet the recipe says put “all” of the ingredients in the food processor [and] if it is too thick add *more* water. No water is listed. Looks like a great recipe!!
I weighed the cashews, had to add more water to get a creamy texture, and ended up with exactly 1/4 cup of dip. It tasted like cashews laced with dill and nothing like dill dip. I ate it with raw veggies. It was ok, but not what I expected, and certainly not the yield. Also, there are almost 400 calories in 1/2 cup of cashews, so there is no way the “1/2 cup yield” is only 295 calories.
Hi there. Sorry for the confusion and my late reply – summer holidays. 🙂 I normally weigh my ingerdients, I indicaed scant 1/2 cup, 50 gramms of cashews, that explains the difference between calories.