Chipotle Cashew Dip

Let’s ring in the new year with a new amazing recipe.  Place this full flavor packed dip on the snack table and guests will just flock to it! Great to go with pita chips or the veggie tray, my favorite is red bell peppers. It’s quick and easy to make, just allow enough time for soaking the cashews. Enjoy, and tag @TeamQuinnFit if you give it a try.

Let’s get mixin’:

Step 1. Soak the cashews in a large bowl for 4 hours in the refrigerator. Drain, then add them to a food processor or high-powered blender.

Step 2. Add the remaining ingredients to the food processor or blender( except for the garnish) and blend until smooth, 3 to 5 minutes. If the mixture needs to be thinned, add more milk 1 tablespoon at a time until you reach desired consistency.

Step 3. Season to taste with salt and black pepper.

Step 4. Enjoy immediately, or place in the fridge for an hour or two to chill before enjoying. Store the dip in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.

Makes 14 Servings

Serving Size 2 tablespoons

Calories 90

Protein 2g

Carbohydrates 6g

Fat 7g


  • 1 ½ cups raw cashews
  •  1 garlic clove
  •  3 tablespoons chopped chipotle peppers in adobo
  • ¼ cup unsweetened almond milk
  • 1 ½ tablespoons nutritional yeast 
  • Juice of 1 lemon 
  • Sea salt & black pepper

Garnish: sliced green onions, cracked black pepper, fresh lime.