Creamy Herb Dip with Crispy Shallots by @deliciouslyella

30 min

4 servings

🥜

200 g

Cashews

🍋

30 ml

Lemon

🧅

50 g

Banana shallot

🫗

90 ml

Rapeseed oil

🧂

0.3 g

Sea salt

🌿

8 g

Flat-leaf parsley

🌿

15 g

Dill

🫒

5 ml

Extra virgin olive oil

🧂

0.3 g

Flaky sea salt

⚫

0.2 g

Black pepper

  1. Place
    • cashews
    • water

    Place the 200 g cashews in a medium bowl and cover them completely with freshly boiled water.

  2. Soak
    • cashews
    • water

    Soak the cashews for at least 5 minutes, until slightly softened.

  3. Drain
    • cashews
    • water

    Drain the soaked cashews, reserving 1-2 tablespoons of the soaking water.

  4. Add
    • cashews
    • lemon juice
    • flat-leaf parsley

    Add the drained cashews, 2 tablespoons lemon juice, 2 tablespoons flat-leaf parsley, and 15 g dill to the blender.

  5. Blend
    • cashews
    • lemon juice
    • flat-leaf parsley

    Blend the mixture until smooth and scrape down the blender sides as needed.

  6. Blend
    • water

    Blend in 1-2 tablespoons reserved soaking water until the dip reaches a creamy, scoopable consistency.

  7. Peel
    • banana shallot

    Peel the banana shallot and slice it into very thin rounds.

  8. Heat
    • rapeseed oil

    Heat 6 tablespoons rapeseed oil in a small saucepan over medium heat until hot.

  9. Add
    • banana shallot
    • rapeseed oil

    Add the sliced shallot to the hot oil and fry for 5-10 minutes until golden brown, stirring occasionally.

  10. Spoon
    • banana shallot
    • Rapeseed oil

    Lift the crispy shallots from the oil with a slotted spoon and drain them on kitchen paper.

  11. Season
    • banana shallot
    • sea salt

    Season the drained crispy shallots with a pinch of sea salt.

  12. Spoon
    • banana shallot

    Spoon the creamy herb dip into a serving bowl and scatter the crispy shallots over the top.

  13. Garnish
    • flat-leaf parsley
    • extra virgin olive oil

    Garnish the dip with extra parsley and dill, then drizzle with 1 teaspoon extra virgin olive oil.

  14. Garnish
    • flaky sea salt

    Finish with a pinch of flaky sea salt and a pinch of freshly ground black pepper before serving.

Creamy Herb Dip with Crispy Shallots by @deliciouslyella

30 min

4 servings

🥜

200 g

Cashews

🍋

30 ml

Lemon

🧅

50 g

Banana shallot

🫗

90 ml

Rapeseed oil

🧂

0.3 g

Sea salt

🌿

8 g

Flat-leaf parsley

🌿

15 g

Dill

🫒

5 ml

Extra virgin olive oil

🧂

0.3 g

Flaky sea salt

⚫

0.2 g

Black pepper

Preparation Steps

  1. Step 1/14

    Place the 200 g cashews in a medium bowl and cover them completely with freshly boiled water.

    🥜cashews
    💧water
    🥣medium bowl

  2. Step 2/14

    Soak the cashews for at least 5 minutes, until slightly softened.

    🥜cashews
    💧water
    🥣medium bowl

  3. Step 3/14

    Drain the soaked cashews, reserving 1-2 tablespoons of the soaking water.

    🥜cashews
    💧water
    🧺fine-mesh strainer
    🥣medium bowl
    🥄measuring spoons

  4. Step 4/14

    Add the drained cashews, 2 tablespoons lemon juice, 2 tablespoons flat-leaf parsley, and 15 g dill to the blender.

    🥜cashews
    🍋lemon juice
    🌿flat-leaf parsley
    🌿dill
    🥄measuring spoons

  5. Step 5/14

    Blend the mixture until smooth and scrape down the blender sides as needed.

    🥜cashews
    🍋lemon juice
    🌿flat-leaf parsley
    🌿dill
    🥄spatula

  6. Step 6/14

    Blend in 1-2 tablespoons reserved soaking water until the dip reaches a creamy, scoopable consistency.

    💧water
    🥄measuring spoons

  7. Step 7/14

    Peel the banana shallot and slice it into very thin rounds.

    🧅banana shallot
    🔪knife
    🪵cutting board

  8. Step 8/14

    Heat 6 tablespoons rapeseed oil in a small saucepan over medium heat until hot.

    🫗rapeseed oil
    🍲small saucepan
    🥄measuring spoons

  9. Step 9/14

    Add the sliced shallot to the hot oil and fry for 5-10 minutes until golden brown, stirring occasionally.

    🧅banana shallot
    🫗rapeseed oil
    🍲small saucepan
    🥄spatula

  10. Step 10/14

    Lift the crispy shallots from the oil with a slotted spoon and drain them on kitchen paper.

    🧅banana shallot
    🥄slotted spoon
    🧻kitchen paper

  11. Step 11/14

    Season the drained crispy shallots with a pinch of sea salt.

    🧅banana shallot
    🧂sea salt
    🧻kitchen paper

  12. Step 12/14

    Spoon the creamy herb dip into a serving bowl and scatter the crispy shallots over the top.

    🧅banana shallot
    🥣serving bowl
    🥄spatula

  13. Step 13/14

    Garnish the dip with extra parsley and dill, then drizzle with 1 teaspoon extra virgin olive oil.

    🌿flat-leaf parsley
    🌿dill
    🫒extra virgin olive oil
    🥣serving bowl
    🥄measuring spoons

  14. Step 14/14

    Finish with a pinch of flaky sea salt and a pinch of freshly ground black pepper before serving.

    🧂flaky sea salt
    ⚫freshly ground black pepper
    🥣serving bowl

Composition

Ingredients

Types

Nuts, Vegetables, Oils, Seasonings, Herbs

Ingredients

Cashews, Lemon, Banana shallot, Rapeseed oil, Sea salt, Flat-leaf parsley, Dill, Extra virgin olive oil, Flaky sea salt, Black pepper

Notes

Lemon (juiced), Banana shallot (peeled and sliced into thin rings), Rapeseed oil (or sunflower oil, for frying), Flat-leaf parsley (plus more for serving), Dill (plus more for serving), Extra virgin olive oil (drizzle, to serve), Flaky sea salt (to serve), Black pepper (freshly ground, to serve)

Allergens

Tree nuts, Allium

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Gluten-free, Plant-based

Calories

275 kcal

Macro nutrients

Protein: 7g, Total fat: 24g, Saturated fat: 4g, Carbohydrates: 12g, Dietary fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 35mg, Iron: 2.4mg, Magnesium: 105mg, Potassium: 315mg, Zinc: 1.8mg, Sodium: 125mg

Vitamins

Vitamin C: 10mg, Vitamin K: 95mcg, Folate: 35mcg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

medium bowl, small saucepan, fine-mesh strainer, knife, cutting board, slotted spoon, kitchen paper, serving bowl, measuring spoons, spatula

Appliances

Kettle, Blender, Stove

Type

Type

Type Of Dish

Dip, Side Dish, Appetizer

Occasions

Summer, Party, Entertaining, Picnic, Snack

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Velvety, Smooth, Crunchy, Crispy

Flavors

Herby, Zesty, Fresh, Nutty, Savory, Caramelized, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours,Do not leave in direct sunlight), fridge : 3 days (Store the dip in an airtight container,Store crispy shallots separately in an airtight dry container,Add crispy shallots immediately before serving), freezer : 30 days (Freeze the dip only in an airtight container,Do not freeze crispy shallots,Thaw overnight in the refrigerator and stir before serving)