Provided by Megan Mitchell
Categories appetizer
Time 15m
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- Place the cashews in a small bowl and add cold water to cover the nuts by at least 1 inch. Let soak overnight. Drain and rinse under cold water. Transfer to a high-powered blender.
- Add the 2 cups cilantro, 1 cup parsley, all of the lime zest and juice, jalapeno, 3 tablespoons cold water, 2 tablespoons oil, the vinegar, cumin, salt and pepper. Blend on low speed then slowly increase the speed to high and blend until smooth and creamy.
- If the dip looks too thick, blend in 1 tablespoon of cold water at a time until the desired consistency is achieved. You may need to stop and start the blender a few times to help incorporated all of the ingredients.
- Scrape the dip into a medium bowl or airtight container. Cover and refrigerate until chilled, at least 1 hour and up to 2 days. Drizzle with oil, sprinkle with sesame seeds and garnish with cilantro and parsley leaves. Serve alongside sliced cucumbers, bell peppers, chips and/or crackers.
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