I love reading dip recipes. They all sound ooohy-gooey and delicious. They’re party food, which is the greatest food on earth. The trouble is that most dips are heavy with sour cream, mayonnaise, cream cheese and other cheeses. A few scoopfuls of it and your Health + Wellness Pillar is blown.
This one is different. Not only is it fantastically yummy and simple to make, it is creamy but clean. Zesty yet healthy. Good for you in every way. And it pairs nicely with a cocktail.
4 – 6
- 1.5 cup raw, unsalted cashews
- 2 dates pitted
- 3 garlic cloves, peeled
- 4 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- 4 tablespoons water
- 1 large lemon, juiced
- 1 cup fresh basil, rinsed
- 1 cup fresh cilantro, rinsed
- 1 cup fresh mint, rinsed
- 2 tablespoons Dijon mustard
- 1 teaspoon Kosher salt
- Freshly ground pepper to taste
- Soak cashews in a bowl of warm water for 10 minutes while you prepare the rest of the ingredients. Drain and rinse.
- Blend the dates, garlic and cashews in a Vitamix.
- Add the water, olive oil, vinegar and lemon juice. Blend again.
- Add basil, cilantro, mint, mustard, salt and pepper and blend again. Add more water if necessary to get the consistency you like.
- Pour into a serving dish and chill until ready to serve.
To make your own pita chips
- Pre-heat oven to 400.
- Line a cookie sheet with tin foil
- In a small bowl, combine one tablespoon each of granulated garlic, granulated onion, and sweet paprika; one teaspoon kosher salt; and a grinding of black pepper.
- Cut three slices of pita bread into triangles (stack the pitas, cut in half lengthwise and widthwise, then cut again, like you would a pizza).
- Brush both sides of each triangle liberally with olive oil.
- Sprinkle both sides generously with the spices.
- Line in a single layer on cookie sheet and bake for 10 minutes until crisp.
- Let cool, arrange on plate and serve.