Creamy Cucumber Dip

Creamy Cucumber Dip

Makes about 2 cups

This simple and refreshing dip, featuring cashews for creaminess, is best enjoyed the day it's made. Serve with fresh vegetables or spread on toasted whole grain bread.

  • 1 1/2 cups raw cashews
  • 1 English cucumber, peeled and shredded
  • 2 tablespoons fresh lemon juice
  • 1/4 cup freshly chopped dill
  • 2 tablespoons freshly chopped chives
  • 2 tablespoons toasted pine nuts
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Soak cashews with enough water to cover for at least 4 hours. Drain.

Place shredded cucumber in a strainer and set aside for at least 15 minutes to drain, then squeeze out as much excess liquid as possible. You should have about 1 1/2 cups packed shredded cucumber. Transfer cucumber to the bowl of a food processor. Add drained cashews, lemon juice, dill and chives and purée until dip is smooth and creamy. Garnish with pine nuts and serve.

Nutritional Info: 
Per Serving:Serving size: about 1/4 cup, 170 calories (110 from fat), 12g total fat, 2g saturated fat, 0mg cholesterol, 25mg sodium, 12g carbohydrate (3g dietary fiber, 3g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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