Cashew Chive Dip with Warm Pita Bread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, no-cook cashew dip blended with fresh chives and garlic, served alongside warm pita bread for a simple and healthy summer appetizer. This Mediterranean-inspired no-cook recipe (vegan), ready in about 15 minutes, blends raw cashews, fresh chives, garlic clove into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and rinse 1 cup raw cashews soaked for 4 hours, then add them to a food processor along with 1/3 cup chopped fresh chives, 1 large minced garlic clove, 2 tbsp fresh lemon juice, 1/4 cup water, 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  2. Step 2: Blend the mixture on high speed for 2-3 minutes until completely smooth and creamy, stopping to scrape down the sides as needed.
  3. Step 3: Taste and adjust seasoning by adding more lemon juice or salt if desired.
  4. Step 4: Transfer the dip to a serving bowl and serve it with 4 pieces of warm pita bread, freshly heated in a 350°F oven for 5 minutes or wrapped in foil on a skillet over low heat for 3 minutes per side.

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