Eat kale, cashew & parmesan dip
Each week we celebrate the love of a good snack, with genius ideas for eating for pure pleasure – either solo or with friends…
As I cosy Into this esteemed role, sinking deeper into the buttocky crevices of the Grazia snack Correspondent’s armchair (I imagine an Iron Throne of grissini, what do you see?), I understand that one of the greatest honours bestowed upon me is the chance to explore what the dip might do next.
I know you are dutifully cutting out these columns and stashing them alongside your Brexit sardines, weetabix and tinned tomatoes, but to save you rooting through your collection, let’s do a quick dip recap. Back in April, we enjoyed an oozy, warm, cheesy roasted onion number that had the audacity to contain three types of cheese as well as sour cream. And in may, georgina hayden kindly let us borrow her yiayia’s gently rose-hued, absurdly addictive taramasalata from the author’s greek Cypriot dream book, Taverna. And now: a summertime dip.
As things stand, I think this is my very favourite dip in the world, but I always think my favourite thing in the world is whatever I happen to be eating at that moment (yesterday nothing could beat a Nocellara olive, and the day before that Digestives were my best food).
This dip sits somewhere between a chopped kale salad and a pesto – too blitzed to be eaten with a fork, too full of crunchy cashews to effectively envelop your gnocchi. It has all the herby, hearty pizzazz of both (and the Parmesan). It scoops up like a dream, as long as you have the correct tools (crisps or pitta chips) and you get the texture right. This means that if you have an overzealous food processor (or you’re using a Nutribullet or similar), you need to be gentle, pulsing the ingredients as little as you can possibly get away with. If you don’t trust yourself, chop or crush the cashews by hand instead.
I have eaten this amount of dip all by myself, but as we have established, I am dip mad. If you do want to double the recipe for a picnic, do your pulsing in batches. And believe me, you’ll want to.