Smoky Cashew Dip

I don't generally eat dip, but I make an exception for this Smoky Cashew Dip! It's nutty, smoky, and a little spicy.

The first time I tried this recipe, I liked it enough that I made it three times in one week. It's more addictive than any 2-ingredient recipe has a right to be.

Cashews provide nuttiness and creaminess. Chiles in adobo sauce provide savory, smoky, spicy flavor. You can eat it with pretzels or veggies, or use it as a spread for a sandwich.

This dip is made entirely with shelf-stable pantry ingredients, so you can make it at any time. (You probably have cashews or a can of chipotles shoved at the back of your cupboard already.) As a bonus, the dip is vegan, dairy-free, and gluten-free!

Key Ingredients

This is a 2-ingredient recipe - 4, if you include water and salt that you already have at home.

I don't generally snack on cashews on their own, but they are fantastic as the base of this dip. Cashews are a pretty soft nut overall, but don't use cashews that are too old, as they may dry out and be harder to blend.

I've had better results getting a smoother dip if I use raw cashews instead of roasted, which I think cooks out some of the moisture. Dip made with roasted cashews will still be delicious, but it will have more texture.

A can of chipotle peppers in adobo sauce is the special ingredient that gives the dip all its flavor. Chipotles are smoked, dried jalapenos; these are then preserved in a smoky, vinegar-based adobo sauce. You find small cans of these in the international foods aisle of the grocery store.

You can't really substitute anything for these chipotles. Adobo sauce keeps the chipotles soft and easy to blend, while also providing lots of savory flavor. Dried, rehydrated chipotles won't have the same punch. While you don't use much of the can at a time, the chiles and sauce store well in a glass container at the back of the fridge, and will keep for a long time. I use them when I make my Slow Cooker Barbacoa.

Instructions and Equipment

I adapted this recipe from Bon Appetit's "no recipe" smoky cashew dip. It's sometimes paywalled, and sometimes not. I've played around with the recipe to determine how I like it best.

With just a few ingredients, this is a very simple recipe. Just:

1. Add chipotles and salt to the cashews and water. Blend until creamy. Cashews don't always become smooth.

2. Add more chiles or salt to taste, and blend. Blend in more water, 1 tablespoon at a time, as desired. Transfer to a serving bowl.

I prefer glass or ceramic for storage as it's not reactive; don't use metal, or plastic which absorbs flavors and smells.

You will need to have a blender or food processor to make the dip. For this quantity, I usually use my bullet blender. Since the dip is thick, you have to shake the bullet blender up and down, and hold it at an angle, to keep the cashews in contact with the blade. A high-powered blender will likely give you a smoother dip.

Hint: You may get a smoother dip if you blend the dip multiple times, with 15 second breaks between each one.

Serving and Storage

Store the dip in an airtight container in the refrigerator. It should stay good for 3 days, maybe longer.

I usually eat this with red bell pepper strips, pita chips, or pretzels. I've also enjoyed a liberal amount spread on a roast beef sandwich.

Smoky Cashew Dip FAQs

Other Latin American-Inspired Recipes

Here's some of my other favorite Latin American-inspired recipes.

I hope this becomes a recipe you'll return to. If you try it, a star rating below helps others find it - and I'd love to hear how yours turns out in the comments! 💕 Questions or trouble? Drop a note, and I'll do my best to help.