Baby Spinach Cashew and Parmesan Dip

 My Favourite Dips

Baby Spinach Cashew and Parmesan Dip myfavouritepastime.com

Baby Spinach Cashew and Parmesan Dip myfavouritepastime.comMy friend Sandy always goes away on vacation to some of the most fascinating places in the world. I really envy her and hope that one day I shall be able to pack my bags and just go on a trip without any worry or care in the world. The last time she was away she ate some delicious dips and, gave me a number of recipes to try. I love procrastinating, so I just tucked them away and forgot all about them.

The other day I was hosting some friends and remembered the dips, so I made this spinach one because I love cashew nuts and authentic Pecorino Romano cheese from Italy. You must be wondering what it tasted like. Well, there was the tanginess of the vinegar and lime, the saltiness of the Pecorino Romano and the kick of chilli that I added. It was amazing. I hope you find time to try it. Have a great weekend!

  • Ingredients
  • 100g (3½ oz) baby spinach, roughy chopped
  • 100g (3½ oz) raw unsalted cashew nuts
  • 4-6 tablespoons extra virgin olive oil
  • 60g (2oz) parmesan or Pecorino Romano cheese chunk
  • 2-3 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 red chilli seeded and finely chopped (or some dried chilli flakes to your taste)
  • ½ teaspoon dried mixed herbs (fresh herbs would be a better alternative)
  • Salt to taste

Baby Spinach Cashew and Parmesan Dip myfavouritepastime.comPlease assemble all ingredients before you start

Baby Spinach Cashew and Parmesan Dip myfavouritepastime.comPut all ingredients into a food processor and simply pulse. The dip should still have the crunch of cashew nuts.

Baby Spinach Cashew and Parmesan Dip myfavouritepastime.comTaste and adjust seasoning to your taste

Baby Spinach Cashew and Parmesan Dip myfavouritepastime.comYou can use it as a dip….

Baby Spinach Cashew and Parmesan Dip myfavouritepastime.comOr as a pizza sauce or serve it with pasta….

Baby Spinach Cashew and Parmesan Dip

Preparation time; 15 minutes; Makes: 1½ cups

  • 100g (3½ oz) baby spinach, roughy chopped
  • 100g (3½ oz) raw unsalted cashew nuts
  • 4-6 tablespoons extra virgin olive oil
  • 60g (2oz) parmesan or Pecorino Romano cheese chunk
  • 2-3 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 red chilli seeded and finely chopped (or some dried chilli flakes to your taste)
  • ½ teaspoon dried mixed herbs (fresh herbs would be a better alternative)
  • Salt to taste

Instructions

  1. Put all ingredients into a food processor and simply pulse. The dip should still have the crunch of cashew nuts.
  2. Taste and adjust seasoning to your taste

Points to note

  1. The mixed herbs are a mixture of Thyme, Rosemary, Marjoram, Basil, Oregano, Sage.
  2. I didn’t have lemon so I used lime juice instead.
  3. That day I had a huge block of Pecorino Romano and that’s what I used.

myfavouritepastime.com

8 thoughts on “Baby Spinach Cashew and Parmesan Dip

  1. That’s it! Wonderful, it looks even better than the one I bought over there. Way to go Liz! I love this stuff, I could almost bathe in it! LOL! Now there is a frightening visual! I’m currently working on my travel blog on blogger and will post some photos of some of the meals we had! Creativity and mouthwatering presentation! Oh my God, the desserts were to die for! If you are interested, it’s at http://swedenole.blogspot.com. It was travel from Vancouver aboard the Disney Wonder, through the Panama Canal and docking in Port Canaveral prior to a trip across the pond to Spain where it is going through a refit and update! Thanks for posting this Liz! Hope the coming weekend is kind to you.

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