Cashew, Pepper, and Spinach Dips
Ronald Tsang
Curry Cashew Dip
Add ½ cup cashews to a small skillet over medium-low heat and toast for 3 minutes. Add 2 tsp curry powder and toast, at least 2 minutes. Transfer nuts to a small food processor. Add 1 cup plain full-fat Greek yogurt, ½ tsp lime zest, and 1 tbsp fresh lime juice, and process until smooth. Season with sea salt. Transfer mixture to a bowl, cover, and refrigerate, 30 minutes. Garnish with chopped cashews.
Watch Quick & Better-For-You Party Appetizers
Red Pepper & Feta Dip
In a small food processor, combine 1 cup plain full-fat Greek yogurt, ½ cup roasted red peppers (drained), 2 tbsp chopped fresh basil, 1 large garlic clove, and ½ tsp sambal oelek or other hot sauce; blend until smooth. Stir in ¼ cup crumbled full-fat feta cheese and season with sea salt and black pepper. Transfer mixture to a bowl, cover, and refrigerate, 30 minutes. Garnish with additional red pepper.
See also 3 Delicious Dips to Serve Vegetarian, Pescatarian, or Vegan Guests
Spinach Herb Dip
Add 1 cup plain full-fat Greek yogurt, 3 chopped green onions,¼ cup fresh mint, ¼ cup fresh parsley, ¼ cup loosely packed baby spinach, ¼ cup soft goat cheese, 1 large garlic clove, ½ tsp lemon zest, and 2 tsp fresh lemon juice to a small food processor, and process until smooth. Season with sea salt. Transfer mixture to a bowl, cover, and refrigerate, 30 minutes. Garnish with additional mint and parsley.
And try this recipe for Mole Poblano Tacos.
These recipes originally appeared in Clean Eating Magazine. For more recipes, visit cleaneating.com.
