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!
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Why I Love This Recipe
Here's what I love: This dip takes less than 5 minutes to make. It's high in protein and fat (to make up for all the crackers you might eat it with). It's also gluten-free and vegan!
Ingredients
This is a 2-ingredient recipe - 4, if you include water and salt that you already have at home.
- Cashews
- Chipotle peppers in adobo sauce
- Water
- Salt
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:
- Add chipotles and salt to the cashews and water. Blend until creamy. Cashews don't always become smooth.
- 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 (affiliate link). 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.
Recipe FAQ
You can use either kind of cashew for the dip; however, raw cashews have given me a smoother dip than when I used roasted cashews. Roasting cooks a little of the moisture out of the nuts, which means you may need more water when you blend them into dip, and they maintain a chunkier consistency.
I tested making smoky cashew dip with soaked and unsoaked, roasted cashews. Soaking made no difference on how well they blended or how smooth the dip was. Soaking may make a difference when making things like cashew milk, but there was no benefit for this recipe.
Chipotles are smoked, dried jalapenos. They're stored in vinegar-based adobo sauce, which keeps the chipotles pliable, soft, and easy to blend. The chiles come in a small can in the international foods aisle in grocery stores, and are easier to use than dried chipotles, which have to be rehydrated. However, since these are stored in adobo and carry the adobo sauce flavor, they're not a perfect substitute for all recipes that use chipotles.
Never store leftover chipotles and sauce in their can; they will dry out and spoil. Transfer the remaining chiles and the adobo sauce to a small glass container. (A cleaned jam jar works well.) Store in the very back of the fridge. The chiles will keep for several months, if not longer; inspect before using.
If you don't want to make batch after batch of Smoky Chipotle Dip, you can use the leftover chipotles and the adobo sauce to make Slow Cooker Barbacoa. You can brush adobo sauce on pork chops before grilling. The chipotles or the adobo sauce, either one, would be a nice but spicy addition to my Mexican Soup recipe; go lightly so you don't make it too spicy.
Other Latin American-Inspired Recipes
Here's some of my other favorite Latin American-inspired recipes.
Interested in other recipes? I save and share recipes I like or want to try on my Pinterest page - follow me there! You can also check out my Facebook page for more recipes and helpful tips. I'm also happy to try to help troubleshoot my recipes there.
Have you tried this recipe? Or have a question about it? Rate it or leave a comment below! (PS: rating my recipes helps other people find them, too!)
📖 Recipe
Smoky Cashew Dip
Equipment
- Food processor, blender, or bullet blender (affiliate link)
Ingredients
- 1 cup cashews (135 grams)
- 2 chipotle peppers in adobo sauce
- ½ cup water (113 grams / 4 ounces)
- ¼ teaspoon salt
- Red bell pepper strips, pita chips, or pretzels to serve
Instructions
- Blend cashews, chipotles, water, and salt in a food processor, blender, or a bullet blender (affiliate link) (my preference). Blend in more chiles or salt to taste. Blend in more water, 1 tablespoon at a time, if desired. You may get a smoother dip if you pause for 15 seconds and blend it multiple times.
- Transfer to a glass or ceramic container. Serve with red bell peppers, pita chips, or pretzels.
- Store leftovers in an airtight container in the refrigerator. Leftovers should stay good for at least 3 days.
Notes
[Originally posted January 8, 2017. Completely rewritten and expanded September 9, 2025.]
Leona Konkel says
I hope you enjoy this healthyish dip recipe! Let me know if you try it, and how it turns out!