Cashew & Herb Dip

Recipe makes 8 to 10 appetizer portions to be served with vegetables or chips for dipping 

¼ cup Mixed Fresh Herbs**, stems discarded & leaves packed together to be measured

½ cup (2 oz.) Raw Cashews

½ cup Yogurt or Sour Cream

½ tsp. Sea Salt

1 or 2 Tb. Vegetable Stock or Orange Juice

Serve with slices of Farm Fresh Veggies & Fruit


Combine all ingredients in the small bowl of a food processor. Puree ingredients to make a semi-smooth texture. If the ingredients are not pulling together into a puree then add another tablespoon of the stock or juice to soften the texture. Serve the dip in a wide bowl with the selection of vegetables, fruits and chips you desire. Dip can be kept refrigerated for up to 7 days or frozen for up to 3 months.

**Fresh Herb Mix can include Cilantro, Basil, Parsley, Mint, Chives, Marjoram or Thyme


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