Mediterranean-Style Cashew-Cucumber Dip
From Isa Chandra Moskowitz
For a lovely spring luncheon or picnic, this thick and fresh tasting dip is a dairy-free variation on the classic Greek cucumber yogurt dip, tzatziki. Cool and zippy, it is great paired with fresh raw veggies such as cauliflower, broccoli, bell pepper, and carrots as well as with blanched ones like green beans and asparagus. It’s wonderful alongside Greek-Style Tomato-Zucchini Fritters (recipe coming soon!)
Serves: 6 to 8
Time: 15 minutes
- 1 pound seedless cucumber, peeled and grated (about 1 2/3 cups, loosely packed)
- 1 cup raw cashews
- 2 large cloves garlic, peeled
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 3 tablespoons freshly squeezed lemon juice
- Pinch ground white pepper
- 1 tablespoon chopped fresh dill
- A few Kalamata olives for garnish
Squeeze handfuls grated cucumber over medium-size bowl to remove as much juice as possible. Or, wrap grated cucumber in cheesecloth or white terry kitchen towel. Set aside juice and place squeezed cucumber in large bowl.
Combine cashews, garlic, olive oil, oregano, lemon juice, half grated cucumber, salt and pepper in food processor. Blend until creamy, frequently scraping down sides. Add 1 to 3 tablespoons reserved cucumber juice, only if necessary. The final consistency should resemble a not-too-thick hummus. Scrape into medium-size bowl and stir in remaining grated cucumber and chopped dill.
Cover and chill until ready to use. To serve, drizzle small amount olive oil on top and add a few Kalamata olives.