My Favourite Dips
My 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
Please assemble all ingredients before you start
Put all ingredients into a food processor and simply pulse. The dip should still have the crunch of cashew nuts.
Taste and adjust seasoning to your taste
You can use it as a dip….
Or 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
- Put all ingredients into a food processor and simply pulse. The dip should still have the crunch of cashew nuts.
- Taste and adjust seasoning to your taste
Points to note
- The mixed herbs are a mixture of Thyme, Rosemary, Marjoram, Basil, Oregano, Sage.
- I didn’t have lemon so I used lime juice instead.
- That day I had a huge block of Pecorino Romano and that’s what I used.
myfavouritepastime.com
My Favourite Pastime 
Sounds unique and delightful!
Thank you. This is a favourite of mine…
Liz
Wow, this looks like it could be my new obsession. What did you dip in there? Veggies would be good I think – Kat
Everything….it is awesome!
Liz
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.
Panama Canal is on my bucket list. I hope one day I will travel through there too!Let me check out the pictures. Thanks for the link
Liz
I love dips, and this one looks good and healthy!
Virtual hugs,
Judie
It was totally awesome!
Virtual Hugs
Liz