If you love the taste of ranch dip, then this Cashew Dill Spread is for you. Aside from the time to soak the cashews, this is a super quick and easy spread or dip that is ready in five minutes. Cashew Dill Spread is a delicious accompaniment for crackers and crudités. In our house it is requested regularly for bean, beef or turkey burgers or to spread on corn tortilla wraps.
I use my Blendtec Twister jar to make the spread. If you don’t have a high-speed blender this can be made with a food processor. The key is to use softened cashews. You can use the slow and steady method of soaking cashews for a couple of hours in room temperature water or, if you’re a bit impatient or short on time, you can try the quick soak method of pouring boiling water over the cashews and letting them sit for 15 minutes. You could do that part while you’re cutting the veggies and putting the crackers on a platter to enjoy with the Cashew Dill Spread.
To me dill is the star of this spread. When I think of dill the first thing that comes to mind has always been pickles. Growing up I remember late summer would always include my mom making pickles. Dill pickles were a favourite of my siblings and mine. The only place I ever saw fresh dill other than inside a bottle of pickles was that day or two in late summer or early fall when the old roast pan was full of tiny cucumbers soaking in an ice water bath, waiting to be turned into dill pickles.
What’s the difference between dill weed and dill seed?
- Dill seeds are used in pickles.
- Dill weed is used to accompany rice, potatoes, seafood, soups and stews. It also makes a delicious dip or spread, like we’re doing with this recipe.
- The flavour of dill seed becomes more pronounced when it is cooked. On the other hand, when using dill weed in cooking be sure to wait and add it at the end. Otherwise it’ll lose its flavour.
What are the nutritional benefits of dill?
- Dill contains vitamin A and antioxidants that help to neutralize carcinogenic free radicals.
- The oils in dill also help to regulate bacteria.
- Dill contain the anti-inflammatory phytonutrient quercetin
- Dill is a known carminative, to aid in digestion and relieve gas
Give this Cashew Dill Spread a try and let me know what you think. I’d love to hear from you.
Cashew Dill Spread
- ½ cup cashews
- ¼ cup water
- 2 tablespoon lemon juice
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp parsley
- ¼ tsp salt
- ¼ tsp pepper
- ½ tablespoon fresh dill or ½ tsp dried dill. Add more for a more pronounced dill flavour.
- Soak cashew for two hours to soften (or soak in hot water for 15 minutes). The softer the cashews, the creamier the spread will be.
- Add all ingredients to high speed blender or food processor and process until smooth and creamy. Store in glass jar in the fridge for one week or freeze for up to a few months.