Cashew and Artichoke Dip

Cashew and artichoke dip

Cashew and Artichoke Dip

  • Serves: 8
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  • 145g raw cashew nuts, soaked in room-temperature water for at least 1 hour and up to 4 hours
  • 400g roasted artichoke hearts (you can make your own or use jarred roasted artichoke hearts in oil)
  • Juice of 1 lemon
  • ½ red onion, finely diced
  • ½ .–1 teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • ½ teaspoon ground sumac
  • 3 smallish garlic cloves, minced
  • A small bunch of flat-leaf parsley, stalks removed and leaves finely chopped, plus extra to garnish
  • A few good glugs of extra virgin olive oil
  • Sea salt and freshly ground black pepper


  1. Drain and rinse the cashew nuts several times under cold running water.
  2. Blend all the ingredients in a high-powered blender or food processor until completely smooth, thick and creamy, adding a glug of olive oil at a time to get just the right consistency. You are looking for a smooth, creamy dip that holds its shape quite well. Scrape the mix into a beautiful serving bowl and sprinkle with parsley and perhaps an extra dusting of sumac and a final drizzle of olive oil.
  3. Keep refrigerated until ready to serve. This dip will last a few days in the fridge if covered.