Nutritious sundried tomato and cashew nuts dip

This recipe will blow your taste buds. The mildness of cashew nuts deliciously balances tart flavour of sun-dried tomatoes. This nutritious combination is a terrific source of dietary fiber, thiamin, riboflavin, niacin, vitamin C, vitamin K, iron,  magnesium, phosphorus, potassium and much more! A must try!


  • ½ cup sundried tomatoes with their oil
  • 1 cup cashews
  • 1 garlic clove
  • Juice of 2 lemons
  • ½ teaspoon smoked paprika
  • sea salt
  • olive oil


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Prepare your cashews night before. Soak the cashews in 2 cups of water and let them rest overnight. If you are preparing the dip ad hoc soak the cashews for 15 minutes in 2 cups of boiling water. In the meantime squeeze the lemons and crush the garlic. Get rid of all the water from the cashews and rinse them thoroughly.

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Put cashews, lemon juice and garlic into the blender. Add sundried tomatoes and their oil, smoked paprika and a pinch of salt. Mix the ingredients, scraping down the sides of the mixer as needed. Add some olive oil - the amount depends on your desired consistency of a dip. Taste and season accordingly.

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The dip becomes pretty thick after being refrigerated. Feel free to thin with a bit of water or more olive oil to thin it out.

Enjoy it as a dip with fresh veggies or as a spread over fresh or toasted bread.