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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.

Ingredients
  

  • 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

Instructions
 

  • 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.