Description
A quick and easy chilled vegetarian dip!
Ingredients
- ¼ cups Whole Cashews, Lightly Toasted
- 1 Tablespoon Butter
- ¼ cups Onion, Coarsely Chopped
- 2-½ cups Mushroom, Sliced
- 1 teaspoon Garlic, Minced
- 1 teaspoon Garam Masala (or Substitute With Curry Powder)
- ¼ teaspoons Garlic Salt
- ⅛ teaspoons Cumin Powder
- 1 teaspoon Sherry Cooking Wine
- 1-½ teaspoon Chunky Peanut Butter
Preparation
Start by toasting the cashews either in a dry pan on the stove. Or you can bake them at 350°F for 7-10 minutes until lightly toasted (7-10 minutes). Set aside when they’re done.
Heat the butter in a large skillet over medium high heat until melted. Then add the onions, mushrooms, garlic, garam masala, garlic salt and cumin until the mushrooms are tender, lightly browned and most of the liquid has evaporated (about 10-12 minutes). Then add the sherry and cook to let the alcohol evaporate (1-2 minutes).
Pour the whole mixture into a blender or food processor along with the cashews and peanut butter and pulse/blend until it’s smooth and creamy. Transfer to a dish, cover and refrigerate for 2 hours or overnight.
Garnish with parsley and/or red bell pepper and serve with crackers or veggies. Serves 6.
Enjoy!
