Description
This Quick Cashew and Rocket Dip is fresh, peppery, and luxuriously creamy — a vibrant blend of rocket, basil, lemon, and toasted cashews. Ready in just 10 minutes, it’s perfect for entertaining or adding a gourmet touch to everyday snacking.
Ingredients
120 g baby rocket
1/3 cup fresh basil leaves
1/2 cup (75 g) unsalted cashews, toasted
2 long red chillies, seeded and coarsely chopped (optional)
2 garlic cloves, chopped
1 lemon, rind finely grated and juiced
1/4 cup (60 ml) olive oil
Finely chopped toasted cashews, to serve
Thinly sliced red chilli, to serve (optional)
Extra olive oil, for drizzling
Toasted flatbread or crackers, to serve
Instructions
- Place the rocket, basil, toasted cashews, chopped chilli (if using), garlic, and lemon rind in a food processor. Process until almost smooth.
- Add lemon juice and olive oil, then process again until smooth and creamy.
- Transfer the dip to a serving bowl and top with finely chopped toasted cashews and sliced red chilli.
- Drizzle with extra olive oil and serve with toasted flatbread, pita chips, or crackers.
Notes
Add baby spinach to soften the peppery rocket flavor.
Blend in Greek yogurt or avocado for extra creaminess.
Sprinkle grated parmesan for a richer flavor.
Swap lemon juice for lime for a citrusy twist.
Keep sealed tightly to preserve vibrant color.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 0 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
