Spinach and Cashew Dip

You will need to do:

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!