Sundried tomato goat cheese and cashew nuts dip

Healthy New Year Entrée 2023

I watch TV cooking program can’t remember the chef who were making this dip a few weeks ago. I decided to try it as my friend gave me cashew nuts a year ago is not fresh hard anymore. My goat cheese will expire in 5 days. I don’t like wasting food so I have added it in replace of capsicums from the cooking show and instead of feta I had used goat cheese.

Google: “A dip is a creamy, chunky, or saucy mixture of complementary ingredients into which you can dip finger foods like chips and crackers. A mixture of ingredients that complements other foods such as raw vegetables, chips, or toast, which are dipped into it. A dip can be prepared with sour cream, softened cheese, and/or mayonnaise with herbs and spices added.”

Don’t get confuse that hummus is dip. “Hummus is made from chickpeas a popular dip in Egypt where it is eaten with pita, and frequently flavoured with cumin or other spices. In the Levant, hummus has long been a staple food, often served as a warm dish, with bread for breakfast, lunch or dinner.”

“Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.” Got to be courageous to try with different ingredients. Well, my first dip is delicious, a bit grit, creamy and goes well with berries, olives and crackers.


110 g goat cheese
100 g cashew nuts, 20 g cashew nuts lightly pound
60 g sundried tomato in oil
1 lemon juice
2 garlic cloves, skin removed
1 Tsp paprika powder

Garnish and sides

basil leaves
figs and sunflower seeds crackers
mini yellow tomatoes
natural crackers


Bring water about 1 cup to boil, soak the cashew nuts for about 15-20 minutes. My cashew nuts are not very hard anymore. Note if your cashew nuts are hard you might need to soak it for at least 1 hour.

Drain and rinse the cashew nuts thoroughly. Add them to a food processor along with the sundried tomatoes in oil, goat cheese, garlic, lemon juice, paprika and a pinch of salt and pepper. Blitz to combine, scraping down the sides of the mixer as needed. With the blade running, pour in olive oil in stream until achieve the desired consistency (about 1/3 cup for dip), and creamy. Then add in the remaining lightly pounded cashew nuts just a quick blitz. Taste and season accordingly.

Transfer to a metal bowl and cover with cling wrap until ready to serve. I did it one day in advance. I store it in fridge. On the day of serving, spoon some into a small bowl and add a bit more oil, stir until thin and glossy then transfer to a serving bowl for dip. Garnish with basil leaves. Serve with berries, olives, mini tomatoes and crackers. Enjoy with a glass of Prosecco or champagne!!!!

Note: The dip becomes pretty thick after being refrigerated. You might want to thin with a bit more olive oil to thin it out. Or you can use a bit of water.