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Spiced Cashew Dip
Pair with our September Wine of the Month 2019 Viognier, serve with Chicken tikka skewers, crudités, or toasted naan
- 3.5oz Raw Cashews (use roasted & salted if you like more flavor)
- 2 Limes (juiced)
- 3 tbsp Coconut Cream
- 2 tbsp mild Curry Paste
- 2 tbsp Bombay Mix or similar
Place all ingredients (except for the Bombay Mix) into a food processor or high powered blender (Vitamix) and blitz until smooth and creamy.
Season to taste, and add a little more lime juice if necessary.
Spoon into a bowl & sprinkle with Bombay Mix prior to serving.