Creamy Cashew and Roasted Tomato Dip

Dips are made for sharing, but you might not want to share this one! This dip has a delicious nutty texture, along with some roasted tomatoes to give it a sweet and smokey taste.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 275 degrees.

Step 2

Slice your cherry tomatoes in half and arrange on a baking sheet cut side up.

Step 3

Drizzle your olive oil and balsamic glaze over the tomatoes and season with salt, pepper and sugar.

Step 4

Roast for 1 1/2 - 2 hours until they are almost dried but still soft.

Step 5

In a blender or food processor, add your cashews (drained), most of your roasted tomatoes, buttermilk and lemon juice. Blitz until smooth, adjusting with salt, pepper and lemon juice to taste.

Step 6

Spoon into a bowl and garnish with a few roasted tomatoes and a drizzle of olive oil. Enjoy!