Smoky Cashew Dip
A delicious, smoky, spicy 2-ingredient dip that happens to be dairy-free.
Servings: 4
Calories: 191kcal
Equipment
- Food processor, blender, or bullet blender
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 (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
Mixture will not be as smooth as a dairy-based dip. Sometimes it will be very smooth with a bit of texture; other times it will be the consistency of a coarsely ground peanut butter.
Raw cashews blend more smoothly than roasted cashews, but either will work. You may need to add a little extra water if using roasted cashews. If using salted cashews, omit salt.
2 chiles is the right amount to give the dip heat that builds. Use up to 4 chiles for a spicier dip.
Use more or less water to get a consistency that you like.
A high-powered blender will likely produce a smoother dip. I use a bullet blender and shake it several times, holding it at an angle so that the blade can process the dip.
Adapted from Bon Appetit.
Calorie count calculated in MyNetDiary, is an estimate only, and is for the dip without any vegetables, chips, or pretzels.
Nutrition
Calories: 191kcal
