Creamy Cashew & Cucumber Dip

1. Prepare Cucumber

Start by peeling and grating your cucumber. Once grated, place the cucumber in a medium-size bowl. Now, we need to remove the excess juice from the cucumber to ensure our dip is nice and thick. Wrap the grated cucumber in cheesecloth or a heavy-duty paper towel and squeeze until most of the liquid is out. You’ll know it’s ready when the cucumber feels dry and clumps together.

2. Blend Ingredients

In a food processor, combine the cashews, lemon juice, half of the grated cucumber, garlic, olive oil, oregano, salt, a pinch of white pepper, and 1 to 3 tablespoons of the reserved cucumber juice. Blend these ingredients until the mixture is smooth and creamy, resembling the consistency of a not-too-thick hummus. Make sure to frequently scrape down the sides of the processor to ensure an even blend.

3. Combine and Serve

Once your mixture is creamy, transfer it into a medium-size bowl and stir in the remaining grated cucumber and the chopped dill, if you’re using it. This will add texture and a fresh burst of flavor to your dip.

4. Garnish and Serve

When you’re ready to serve, transfer the dip to a serving dish. Drizzle a bit of olive oil on top and garnish with a few kalamata olives. This dip pairs wonderfully with fresh veggies, pita bread, or crackers. Enjoy!