Breads, Pizza & Panini

Cashew and Kale Dip

This is one of the three dip options for our 'Garlic Flat Breads and Dips' recipe.
Serves: 6-8
Preparation time: 5 minutes
Cooking time:


  • 150g cashews, soaked in warm water for 1 hour and drained
  • 50g shredded kale leaves
  • 1 clove garlic, crushed
  • 75ml Filippo Berio Extra Virgin Olive Oil
  • 2 tbsp lemon juice
  • 2 tbsp cold water
  • Salt and freshly ground black pepper


  1. Place the kale in a bowl and pour over boiling water from a kettle, to cover. Leave to stand for 2 minutes. Drain well and squeeze out excess water.
  2. Place in a food processor with the cashews and garlic and process until finely chopped.
  1. Add the Filippo Berio Extra Virgin Olive Oil, lemon juice and water and season well. Blend until smooth and adjust seasoning to taste.