Why You’ll Love This Recipe

I love how quick and easy this dip is to make — everything goes straight into the food processor, and it’s done in minutes. The cashews make it smooth and rich, while the rocket adds a punch of peppery flavor. The fresh lemon and basil balance everything beautifully, and I can adjust the heat by adding or skipping the chilli. It’s light, flavorful, and looks stunning on the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

120g pkt Coles Australian Baby Rocket
1/3 cup basil leaves
1/2 cup (75g) unsalted cashews, toasted
2 long red chillies, seeded, coarsely chopped (optional)
2 garlic cloves, chopped
1 lemon, rind finely grated, juiced
1/4 cup (60ml) olive oil
Finely chopped toasted unsalted cashews, to serve
Thinly sliced red chilli, to serve (optional)
Olive oil, extra, to serve
Toasted flatbread, to serve

Directions

1. I place the rocket, basil, whole toasted cashews, chopped chilli (if using), garlic, and lemon rind in a food processor. I process until the mixture is almost smooth.

2. I add the lemon juice and olive oil, then process again until everything is smooth and well combined.

3. I transfer the dip to a serving bowl and sprinkle it with finely chopped toasted cashews and sliced chilli if I want extra color and heat.

4. I drizzle with a little extra olive oil and serve it with toasted flatbread or crackers.

Servings and Timing

This recipe makes enough to serve 8 people. It takes just 10 minutes to prepare and requires no cooking.

Variations

Sometimes I add a handful of baby spinach to mellow out the peppery flavor of the rocket. For a creamier texture, I blend in a spoonful of Greek yogurt or avocado. I also love adding a bit of grated parmesan for extra depth, or swapping lemon juice for lime for a different kind of zing.

Storage/Reheating

I store the dip in an airtight container in the fridge for up to 3 days. Since it contains fresh herbs, I keep it covered tightly to preserve the color and flavor. This dip doesn’t need reheating — I just let it come to room temperature before serving and stir it well.

FAQs

Can I make this dip ahead of time?

Yes, I often make it a day ahead and keep it refrigerated until serving.

Can I use roasted cashews instead of toasted?

Yes, roasted cashews add a deeper flavor — I just make sure they’re unsalted.

How can I make the dip spicier?

I leave the chilli seeds in or add an extra chilli for more heat.

Can I freeze this dip?

It’s best enjoyed fresh, as freezing can affect the texture and color.

What can I serve it with?

It’s great with flatbread, pita chips, crackers, or even as a spread in sandwiches and wraps.

Can I use other nuts instead of cashews?

Yes, almonds or macadamias work well, though they’ll give a slightly different flavor.

How do I make it creamier?

Adding a little water or olive oil while blending helps make it smoother.

Can I use lime instead of lemon?

Yes, lime juice gives it a lovely citrus twist that pairs beautifully with the rocket.

Is this dip vegan?

Yes, it’s completely plant-based as written.

How do I keep the color vibrant?

I process it quickly and store it in a sealed container to prevent the rocket from oxidizing.

Conclusion

This quick cashew and rocket dip is one of my favorite ways to bring fresh flavor to the table in minutes. I love its peppery kick, creamy texture, and versatility — perfect for parties, picnics, or a simple snack. It’s vibrant, healthy, and so easy to make that I always come back to it whenever I need a dip that feels a little gourmet.