Creamy Jalapeño Dip

This quick and simple dip is a delicious way to kickstart any movie night. I don't know about you, but besides popcorn, is there anything better than chips and dip while watching your favorite flick? Basically...NO, which is why you need to make this dip ASAP. Enjoy xoxo.

Creamy Jalapeño Dip


2 cups cashews, soaked in boiled water for 30 minutes
2 lemons, juiced
2 1/2 tbsp apple cider vinegar
1-2 tbsp sauerkraut (optional, but gives a lovely flavour!)
1 jalapeño, roughly chopped
2 tbsp chives
1 tsp onion powder
2/3 tsp garlic powder
2 tsp pepper
1 tsp salt or more to taste


  1. Drain and rinse cashews.
  2. In a high-speed blender, add drained cashews, lemon juice, water and apple cider vinegar. Start on a low speed and gradually increase the speed as necessary. You'll likely have to stop every 10-20 seconds to scrape the mixture down from the sides of the blender.
  3. After blending for 2 minutes, stop and add the rest of the ingredients. This is where you control the flavour. If you like heat, add more jalapeño, if you like tang, add more vinegar, etc. Blitz until everything is thoroughly combined. (Add water a teaspoon at a time to help blend if necessary)
  4. Best served chilled.
  5. Store in an airtight container for up to 3 days.
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