Dips can most certainly be a meal! There’s been many a time that I have gotten so full on just dip and their scoopers. I am in no way saying that it’s a nutritious meal or a sound choice BUT you can definitely make a meal out of a few dip dishes and your favorite scoopers. This Buffalo & Roasted Garlic Cashew Dip is pretty addicting and is so good with either veggies, plantain chips or a grain free cracker. You choose!
I have quite a few dip recipes on the blog and if you’re reading this when it was written, you can enjoy these recipes for New Years Eve and/or Day! It’s just a few days away and I’m hurrying to post this Buffalo & Roasted Garlic Cashew Dip so you can whip this up, if desired. It’s soooo easy to make so I urge you to give this a try!
Dips for Everyone!
….just to name a few! These are all paleo and/or keto. I try to make recipes that are easy and simple to throw together but I will admit, a couple of these are a little more labor intensive. The 7-Layer Dip takes a bit of time, but it is soooo, soooo good! If you’re fine with hanging out in the kitchen for a few, you’ll be fine with this recipe.
I will point out that this Buffalo & Roasted Garlic Cashew Dip is quite easy to make but keep in mind you will need to have a couple of hours before you make this recipe. The cashews will need to soak for at least 2 hours before you start whipping it up. And the garlic will take 20 minutes to roast. Other than that, it’s only a handful of minutes until you have some addictingly delicious dip!
Buffalo & Roasted Garlic Cashew Dip
Ingredients
- 2 cups soaked cashews
- 4 garlic cloves
- 1/4 cup avocado or light tasting olive oil
- 1/4 cup buffalo sauce
- Pinch of salt
- *water
Instructions
- Preheat oven to 400°
- Soak cashews for 1-2 hours.
- While cashews are soaking, roast garlic cloves in 400° oven. Place the garlic cloves on a piece of parchment paper big enough to fold over them. Drizzle a tsp of olive or avocado oil over top of garlic and fold parchment paper over the cloves and tuck end of paper underneath cloves.
- Put garlic “envelope” in a small tin baking pan and roast in 400° oven for 20 minutes.
- Once garlic cloves are roasted & cashews have been soaked, toss them in a high speed blender or food processor. Give it a whirl.
- Add in the oil of choice and buffalo sauce, as well as salt. Keep it whirling until it’s a smooth consistency. If your prefer a more liquid consistency, add 1 tbsp of water at a time.
- Serve with dipping food of choice!
