A homemade cashew cream topped with shallots that have been quickly caramelized in a skillet creates a party dip guests will just keep coming back for.

Hali Ramdene
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

hands-on:
15 mins
total:
4 mins
Servings:
9
Yield:
2 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl cover 10 oz. raw unsalted cashews in boiling water. Let stand 15 minutes.

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  • In a large skillet heat 3 Tbsp. neutral oil, such as avocado or grapeseed, over medium-low. Add 1 cup thinly sliced shallots; 3 cloves garlic, sliced; and 1 tsp. fine sea salt. Cook, covered, 12 minutes or until tender, stirring occasionally. Uncover; increase heat to high. Cook and stir 3 minutes or until golden brown. Drain cashews; transfer to a food processor bowl.

  • Add 1/2 cup water, 1/4 cup apple cider vinegar, and 1 tsp. smoked paprika. Process 5 minutes or until smooth. Fold in half of the shallots mixture. Top with remaining to serve.

Nutrition Facts

229 calories; total fat 18g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 11g; cholesterol 0mg; sodium 255mg; potassium 271mg; carbohydrates 13g; fiber 2g; sugar 3g; protein 6g; trans fatty acid 0g; vitamin a 1IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 14mcg; vitamin b12 0mcg; calcium 20mg; iron 2mg.
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