Creamy Dill Dip
Ridiculously easy, this dip is creamy but creamless, thanks to cashews, and is a stealth health wonder, with beans for protein and fiber. Great as a party item or for solo snacking. Serve with steamed or raw vegetables or on chewy artisanal rye bread.
- 1 cup raw cashews soaked for 4 hours or up to overnight
- 2 cups cooked white beans such as navy beans or cannellini — or 1 15-ounce can
- 2 cloves garlic
- 2 tablespoons fresh dill chopped
- ½ teaspoon sherry vinegar
- sea salt and fresh ground pepper to taste
Drain and rinse cashews. Process in a food processor for several minutes, or until the nuts become a soft white paste.
Add garlic and cooked beans and processor another minute or two, until mixture is creamy and light.
Add chopped dill, the sherry vinegar and season with sea salt and fresh ground pepper.
Spoon into a bowl and serve.
Makes approximately 2-1/2 cups of dip, serving 6 to 8.