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1 Spinach, Basil & Cashew Dip

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Spinach, Basil & Cashew Dip

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Ingredients

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Dip

  • 50 g parmesan
  • 100-150 g baby spinach, (about 1 small bag)
  • 30 g fresh basil, or more to taste
  • 150 g roasted, salted cashews
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • 2 tbsp cold water
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Recipe's preparation

    Dip

  1. 1. Grate parmesan 20 sec, sp 9.

     

    2. Add spinach, basil & cashews to TM bowl.

     

    3. Blend 20 secs, sp 6. Scrape down. 

     

    3. Combine oil, lemon juice and water in a small jug and slowly drizzle into jug while running on speed 4. (This should take approx 60 secs).

     

    4. Season with salt & pepper if desired.  Scrape down and give another quick mix (2 secs) on 4 to combine.

     

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Tip

Add extra basil or cashew to taste if you think it needs it, then just whiz again for 5-10 secs, sp 6.

 

 

I converted this recipe from "Super Food Ideas" magazine from Jan 13.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This is delicious, enjoy it without garlic like...

    Submitted by DeeD on 12. February 2022 - 15:47.

    This is delicious, enjoy it without garlic like many other similar recipes

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  • Wasn't sure to add spinach. Because I love the...

    Submitted by jesusislord7 on 13. March 2019 - 16:16.

    Wasn't sure to add spinach. Because I love the basil taste. However this recipe is very yummy and didn't take anything away from the basil and I had doubled the recipe

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  • Yummy dip.  Thanks for

    Submitted by Lyndallmix on 23. September 2015 - 19:47.

    Yummy dip.  Thanks for sharing.

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  • great recipe. Thanks

    Submitted by Lee74c on 4. December 2014 - 13:46.

    great recipe. Thanks

    Lee Clark

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