We made these three dips/spreads for a dinner we had with friends. We previously posted the carrot cashew spread (left) and Greek cheese with olive oil (center) recipes but the green dip (right) is new. All of these dips are great and the carrot cashew spread was a great improvement over the previous version. These are perfect with crackers and wine. We also used the green dip on a sandwich instead of mayonnaise and it was really good.
This is an improved carrot miso spread. The last time we made this, we did not have raw cashews so we used roasted cashews. This time we used raw cashews which were also cooked in chicken broth before being pureed. This resulted in a much smoother consistency. Both the miso and the natural sweetness of the carrot come through. I also roasted the sesame seeds before grinding them which really added a fresh nutty sesame taste. I am not sure if using raw cashew nuts or cooking them or both made the difference but this version is much creamier in texture.
This Greek yogurt olive oil dip is our old stand-by and favorite. Two key points to making this dip are to straining plain yogurt (not low-fat) to make your own Greek yogurt and using high quality fruity and spicy olive oil like our favorite Spanish olive oil. This time, I garnished it with Japanese Yuzu peels (frozen) which added nice fresh citrus taste.
This is a new dip. The recipe came from the Washington Post. It is called “Cashew Green Goddess Dip”. The green color makes it look like an avocado dip but there is no avocado. The green color comes mostly from parsley and tarragon. Another interesting ingredient is canned anchovies.
1 cup raw cashews*
1⁄2 cup water (we used chicken broth*)
1⁄2 cup chopped parsley
1⁄4 cup lemon juice
1⁄4 cup chopped fresh tarragon
2 tablespoons chopped chives
3 filets of canned anchovies, drained
1 teaspoon honey
1 clove garlic
1⁄2 teaspoon salt
*The instructs state that if you are using a high-speed blender such as Vitamix, you just puree the ingredients. (We have a good regular blender), otherwise you soak the cashews in water overnight before pureeing. We cooked the raw cashews in chicken broth for 5 minutes instead. This worked well. The broth, in which the cashews were cooked, was also used in leu of the water.
Combine the raw cashews*, water (or chicken broth), parsley, lemon juice, tarragon, chives, anchovies, honey, garlic and salt in a blender. Puree until smooth. Chill before serving.
This is a very good and unique dip. We can really taste the tarragon and honey. The garlic and anchovies are there in the background and add “je ne sais quoi” but if we are not told, it is not easy to detect. The original recipe called for celery sticks as the dip “delivery system” but we just enjoyed it on crackers. All these three dips are excellent and different from each other and made an excellent start for the evening.