Mediterranean Cashew Dip (SCD, Paleo)

If you’re looking for an ultra flavorful healthier Mediterranean dip, this it IT. Made from cashews and olive oil, this dip delivers on both flavor & healthy nutrients.

A Healthy Dip for the SCD

This cashew dip recipe will quickly become one of your savory snacks. I’m calling it now.

All of my favorite Mediterranean spices are in this recipe! Although it was originally inspired by the famous Trader Joes Cashew Fiesta Dip, I wanted to put my own little twist on the flavor profile. I LOVE Mexican food (don’t get me wrong), but Mediterranean spices have been my thing this past year. I’m low key waiting for this phase to be over but I just can’t get enough recently!

This healthier cashew dip recipe also uses “legal” ingredients on the Specific Carbohydrate Diet (SCD). I’ve been following the SCD very closely for almost 2 years now to help manage my ulcerative colitis symptoms. This diet focuses on removing inflammatory carbohydrates from the body to help reduce inflammation in the body. Although my favorite carbs are out of the picture, I’ve been able to focus on creating recipes with some of my favorite nuts, proteins, cheeses, fruits, and vegetables.

• SCD Legal/Illegal List
• Ulcerative Colitis Symptoms

Cashews are one of the most versatile nuts (well… technically considered a “drupe”) to cook and bake with. They’re also considered “legal” on the SCD. Especially when cashews are ground into a flour or dip, they are incredibly easy to digest.

Olive Oil VS. Other Oils

I’m a HUGE olive oil fan, for many reasons!

1. Olive oil is rich in monounsaturated fatty acids, which are known to reduce inflammation.
2. Olive oil contains lots of antioxidants, vitamin E, and vitamin K.
3. Olive oil is typically cold-pressed & not chemically refined like most vegetable oils are.
4. Olive oil has an incredible robust flavor that adds more dimension to recipes.

“Why Vegetable Oils Should be Avoided” – Dr. Mark Hyman

“Concerns About Canola Oil” – Dr. Guy Crosby

“Extra Virgin Olive Oil: Lesson from Nutrigenomics” – (Cariello and others, 2019).

How to Use Mediterranean Cashew Dip

My favorite way to eat this Mediterranean cashew dip is with veggies… very on brand, I know.

Specifically, stuffing mini sweet peppers with a spoonful of this cashew dip is one of my favorite pre-dinner appetizers. Stuffed mini sweet peppers are also a great grab-and-go finger food recipe to make for larger gatherings or family dinners. Unless they ask, your guests won’t even be able to tell that this healthy dip is made with cashews!

I also love dipping sliced cucumbers, celery sticks, and carrots in this cashew dip!

If you don’t have any fresh vegetables on hand, some grain-free favorites of mine include:

I also love using this cashew dip on salads and bowls! Think hummus… but better.

How to Make Cashew Dip

Step 1: Soak cashews in hot water for at least 30 minutes.

Step 2: Drain and rinse the cashews. Add them to a food processor with all of the other ingredients.

Step 3: Blend on high for 3- 5 minutes. The dip should have a smooth, creamy consistency.

Step 4: (Optional) Top with more roasted red pepper bruschetta and extra virgin olive oil to serve. Store leftover cashew dip in the refrigerator for up to 2 weeks.

Tip: I use cashew halves for this recipe. Cashew halves have more surface area, so they are easier to soften by soaking them in hot water. I also always look for raw cashews. However, if you can only find roasted cashews, look for brands that don’t roast them in inflammatory vegetable oils!

“How Industrial Seed Oils are Making us Sick”

What You’ll Need:

More of My Favorite Savory SCD Recipes:

• SCD Mediterranean Pasta Salad
• Honey Barbecue Air Fried Salmon
• SCD Mediterranean Tuna Cakes
• Beet and Goat Cheese Lupin Salad
• Watermelon Seed “Everything” Sauce

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