Spinach, basil and cashew dip
This Spinach, Basil, and Cashew Dip blends fresh spinach and aromatic basil with creamy cashews and Parmesan, creating a vibrant and nutritious appetizer. It's easy to prepare in a blender, making it perfect for serving with crackers or fresh vegetables.
Cook time 0 min
Prep time 15 min
Ingredients:
3 cups spinach1/2 cup basil leaves
1/2 cup cashew
1/4 cup olive oil
1 tbsp lemon juice
1/2 cup grated parmesan cheese
Indulge in the fresh, vibrant flavors of this Spinach, Basil, and Cashew Dip. Perfect as an appetizer or snack, this dip combines the nutritious elements of spinach and cashews with the aromatic touch of basil and the richness of parmesan cheese. Whether you're serving it with crackers, fresh vegetables, or spreading it on a sandwich, this dip is sure to be a crowd-pleaser.
Instructions:
- Wash the spinach and basil leaves thoroughly under cold water and pat them dry.
- Measure out the cashews, olive oil, lemon juice, and grated Parmesan cheese.
- Place the spinach, basil leaves, and cashews into a food processor or blender.
- Start blending and gradually add the olive oil. You may need to stop and scrape down the sides to ensure all ingredients are evenly incorporated.
- Once the mixture has started to come together, add the lemon juice and grated Parmesan cheese.
- Blend again until you achieve a smooth, creamy consistency. If the mixture is too thick, you can add a small amount of water or additional olive oil, a little at a time, until the desired consistency is reached.
- Taste the dip and adjust seasoning if necessary. You might want to add a pinch of salt or a bit more lemon juice for extra zing, depending on your preference.
- Transfer the dip to a serving bowl.
- This dip pairs well with fresh vegetables, crackers, or can be used as a spread on toast or sandwiches.
- If you have leftovers, store the dip in an airtight container in the refrigerator. It should keep for up to 3-4 days.
This Spinach, Basil, and Cashew Dip is a delightful blend of wholesome ingredients that come together to create a flavorful and nutritious dip. It’s perfect for parties, picnics, or simply as a healthy snack. Enjoy the fresh taste of this easy-to-make dip and watch it quickly become a favorite in your recipe collection!
Spinach, basil and cashew dip FAQ:
You can store the dip in an airtight container in the refrigerator for up to 3-4 days.
You can substitute cashews with other nuts such as almonds or walnuts, or use sunflower seeds for a nut-free option.
The dip should be smooth and creamy. If it's too thick, gradually add water or more olive oil until you reach your desired consistency.
Yes, you can use frozen spinach. Just make sure to thaw and drain it well to remove excess moisture before blending.
This dip pairs well with fresh vegetables, crackers, or can be used as a spread on toast or sandwiches.
Cooking Tips:
- Ensure the spinach leaves are thoroughly washed and dried before use to avoid excess water in the dip.
- Toast the cashews lightly for an added depth of flavor before blending them.
- Feel free to adjust the amount of olive oil according to your desired consistency.
- Add a pinch of salt and pepper to enhance the flavors according to your taste preferences.
- For a creamier texture, consider adding a small amount of Greek yogurt or a splash of water while blending.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Facts
4 ServingsCalories 160kcal
Protein 7g
Carbohydrates 8g
Fiber 0.94g
Sugar 1.08g
Fat 27g
More recipes
Garlic parmesan salmon with roasted asparagus
A quick and flavorful garlic parmesan salmon with roasted asparagus.
22 Dec 2025Orange, pistachio and sage chicken
Roast chicken with orange, pistachio, and sage for a flavorful meal.
12 Nov 2025Garlicky green beans with olive oil
Quick and tasty garlicky green beans sautéed in olive oil.
09 Jan 2026Lemon-roasted brussels sprouts with olive oil and black pepper
Enjoy lemon-roasted Brussels sprouts with olive oil and black pepper.
30 Nov 2025