Sweet Potato Cashew Dip – You Won’t Miss the Salt!

I try very hard to cut back on my salt intake. I must admit it was hard in the beginning. Everything I ate tasted – well – a bit bland. But an interesting thing has happened over time. My taste buds have become re-sensitized to the actual true flavor of the food I eat.

And certain foods have a natural sweetness or saltiness that I am noticing more and more. I like combining them for a fuller flavor.

The challenge now is to find delicious, full-flavored food without salt, to offer to our guests. This Sweet Potato Cashew Dip is perfect especially with the rich flavor that Galilee Green Extra Virgin Olive Oil adds to it!

This recipe makes about 2 1/2 cups.

Ingredients

Use plump sweet potatoes about the size of your hand

• 1 medium to large sweet potato
• 1 tablespoon of Galilee Green Olive Oil (GGOO)
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 1/4 cup plus 2 tablespoons GGOO
• 1/4 cup fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1 cup raw unsalted cashews
• 1 teaspoon curry powder
• 1 1/2 teaspoons coriander
• 1 teaspoon cumin
• 3/4 teaspoon sweet paprika
• 1/8 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon white pepper (optional)
• 1 teaspoon salt (optional)

Directions

Blend ingredients to your favorite consistency

1. Pour boiling water to cover the cashews in a heat proof bowl. Let soak for 10 minutes then drain well.
2. Bake sweet potato in the microwave until very soft, around 9 minutes on high. Let cool enough to scoop out 1 cup of flesh.
3. Heat 1 tablespoon of GGOO in a skillet and cook chopped onion for about 5 minutes until soft and beginning to brown.
4. Add minced garlic and cook for about 30 seconds while stirring. Let mixture cool.
5. In a food processor add the olive oil, lemon juice, cider vinegar, drained cashews, spices and mashed sweet potato.
6. Mix on high until texture is grainy to smooth depending on your preference. We like it a bit grainy.
7. You can adjust the spices to your personal taste at this point.

Serve at room temperature with crackers or cut up vegetables.