It’s worth keeping a jar of sundried tomatoes in your pantry or fridge for last-minute dip emergencies (what can we say? The struggle is real). This recipe comes together in a jif, making it a shoo-in for drop-in dinner guests or sultry solo nights starring you, some crudites and your couch.
Serve it with raw, roasted or poached veg for dipping, or spread it on a hunk of toast with a tangle of arugula and a squeeze of lemon.
First, prep your cashews. If you’re making the dip a day in advance, soak the cashews overnight in 2 cups of water. If it’s an a la minute situation, simply boil 2 cups of water and soak the cashews for 15 minutes.
Drain and rinse the cashews thoroughly. Add them to a food processor along with the sundried tomatoes and their oil, garlic, lemon juice, smoked paprika and a pinch of salt. Pulse to combine, scraping down the sides of the mixer as needed. With the motor running, stream in the olive oil until you achieve your desired consistency (about 1/3 cup for dip and ½ cup for spread). Taste and season accordingly (we usually add another squeeze of lemon and pinch of salt).
The dip becomes pretty thick after being refrigerated. Feel free to thin with a bit of water or more olive oil to thin it out.