Cashew & Spinach Dip
Delicious on top of Sunflower Herb Crackers – get the recipe here
Ingredients
- 100g baby spinach
- 1/2 cup fresh basil or coriander
- 1/2 cup Alison’s Pantry Roast Unsalted Cashews
- 4-5 tbsp. olive oil (good quality)
- 1 tbsp. lemon juice
- 2 tbsp. of water
- 1/2 cup finely grated parmesan
Method
- Place spinach, herb and cashews in a food processor, process until almost smooth, scraping down the sides occasionally
- With motor running on low speed, add oil, lemon juice and water in a slow stream. Process until well combined
- Add parmesan and pulse to combine
- Season with salt and fresh ground black pepper to taste