Spinach & Basil Dip
1 cup raw, soaked cashews
2 cups spinach, lightly packed
1/4 cup lightly packed fresh basil leaves, coarsely chopped
1 large clove garlic, minced
4 tablespoons extra virgin olive oil
3 tablespoons water
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon cider vinegar
1/2 teaspoon salt
- Put the cashews in a food processor (or blender) and process until finely ground.
- Add the spinach, basil and garlic and pulse several times until the texture is uniform
- Add the oil, water, lemon juice and vinegar and salt, blend until well combined, stopping occasionally to scrape down the sides with a spatula. Don’t over blend, the spread should retain some texture.
- Store in an airtight container in the fridge and it will keep for 5 days.
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