Spinach and Cashew Dip

This Spinach and Cashew Dip is one of my favourites! It takes less that 10 minutes to make and is as simple as throwing all the ingredients into a food processor and hitting 'start'!

Not only is this dip absolutely delicious, it is also low-carb and packed full of nutrients! Spinach is a great source of essential vitamins and minerals and this is a great way to enjoy it in its raw form.

You will need:

100g of baby spinach
a small handful of basil (10-15 leaves)
1/3 cup of raw, unsalted cashews
50g of Australian feta cheese - chopped into smaller pieces
1/2 cup of olive oil
a squeeze of half a lemon

1. Rinse the baby spinach and basil and pat dry.
2. Add all the ingredients but only a dash of the olive oil to a food processor and blitz them for a few seconds, slowly add more olive oil until you have reached your desired consistency.

Be careful not to over-process the dip. I like to make mine a little bit chunky but a smoother version would also be nice.

To make a vegan variation simply leave out the feta cheese and add a pinch of salt. This dip also works well without the cashews if you want to make a nut-free version too.

Enjoy this dip with veggie sticks as an afternoon snack or use it to add flavour to a chicken or fish dish, YUM!

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