This Tomato, Spinach & Cashew Dip is an easy-to-make, flavour-packed recipe that’s become a staple in my fridge. The combination of sundried tomatoes, creamy cashews, and fresh baby spinach creates a rich and savoury dip that’s perfect for an afternoon snack or to enjoy with crackers and veggie sticks. It’s a wholesome option that keeps me satisfied when those mid-afternoon cravings hit, and I love knowing it’s homemade with simple, fresh ingredients.
While this dip is a winner for entertaining or a quick snack, keep in mind that it contains nuts, so it’s not suitable for school lunchboxes or any environment with a nut-free policy. However, it’s a fantastic addition to your own lunch or as part of a grazing platter. If you love a versatile dip that doubles as a spread for sandwiches or wraps, this recipe might just become your new favourite too!
Tomato, Spinach & Cashew Dip
- Total Time: 5 minutes
Ingredients
- 280g sundried tomatoes with oil
- 1 garlic clove
- 150g salted cashews
- 30g baby spinach leaves, stalks removed
- 1 tablespoon vinegar
- pepper
Instructions
Place all ingredients into a blender and blitz on high speed for 30 seconds or until all combined and the desired consistency.
- Prep Time: 5
