Roasted Garlic, Spinach, Lemon And Cashew Dip – a delicious recipe with garlic, cashews, baby spinach, fresh basil, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven 375u00b0F and wrap garlic in foil. Place on a baking tray and bake.
2
35 to 40 minutes or until softened. Remove and cool completely.
3
Attach multipurpose blade to KitchenAid(R)7-Cup Food Processor. Cut top off garlic bulb and squeeze out roasted garlic into work bowl. Add half of cashews. Process on low until coarsely chopped. Add spinach and process on low until finely chopped. Scrape down work bowl.
4
Add basil and process on low until mixture begins to form a paste. With food processor running on low, add lemon juice, salt and oil through feed tube in a steady stream. Process until well blended. Add remaining cashews and pulse 4 to 5 times or until coarsely chopped and dip has thickened.
5
Transfer mixture to a serving bowl and serve fresh vegetables sticks or grilled flat bread.
191
kcal
Calories
16
g
Fat
12
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 garlic bulb large, 1 1/2 cups raw cashews, 3 1/2 cups baby spinach leaves, 1 cup fresh basil leaves, and more.
Yes, Roasted Garlic, Spinach, Lemon And Cashew Dip falls under the Vegetarian category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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