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Cashew & Sundried Tomato Truffle Dip

Makes 1 cup

100g cashew nuts, toasted
125g sundried tomatoes, in oil
45ml Stonebarn Black Truffle Chilli Sauce (Imported by The Truffle Lady SA)
60ml (1/4 cup) olive oil
45ml (2 tablespoons) water, plus 15ml extra, if needed
Salt and freshly ground black pepper, to taste

Preheat the oven to 180 C. Spread the cashew nuts onto a small baking sheet. Roast for 10-12 minutes until golden. Turn the nuts over once during the cooking time. Set aside to cool.

Place all the ingredients, including the nuts in a processor. Blitz until the smooth and creamy. Depending on the consistency desired, add the additional 15ml water.

Serve with salted potato crisps or vegetable crudités.

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