I have a life changing recipe. I am so serious. I know that I say this a lot, but I feel very strongly about this. How would you describe to someone what eating something so beautiful it’s like you are going to heaven is like? Well, in short, that is this recipe. That’s a pretty big claim. I know. You just need to try this recipe out for yourselves. Honestly, you’re welcome.
When I make this recipe, I like to use dried herbs and blend them into the dip as I find that the flavour is more evenly distributed. If you use dried herbs, you will only want to use 1/2 – 1 teaspoon of basil. I also prefer to use garlic powder rather than a garlic clove because I like the flavour that the garlic powder brings. I find that if you use the garlic clove, it tends to be more spicy than add much flavour. You can add 1/2 – 1 teaspoon of garlic powder into the recipe. I like to put the suggested amounts in for the oregano and thyme, even though I use dried instead of fresh. I also like to add an extra teaspoon of white wine vinegar because I like it a little bit more tarty.
The recipe calls for some water. The more water you put in, the more the flavours will be diluted, so only put as much as you need to blend the mixture. Also, I never soak my cashews so you can if you want to. If you don’t have a high-speed blender, you should get one, but also you should soak your cashews.
My favourite way to serve this dip is with lightly salted Tostitos chips. If you are wanting to make healthier choices, you can serve this dip with apples and/or seed crackers.
The recipe is found here.