This dip is so easy to make, I felt almost silly posting the recipe. But it’s one of our favorite dips, and is fantastic as a sauce on vegetables, burgers, and bowls. I just used a generic canned enchilada sauce that I had in the back of my pantry. With the addition of cashews, it created the perfect consistency and flavor.
This easy enchilada dip has all the smoky and rich flavors of an enchilada sauce with the creamy substance that a good dip should have. It was hard not to eat the whole batch in one sitting, but we separated it out into a sauce for mushroom burgers and a dip for chips and vegetables. What I love most of all is that this dip is no fuss at all, so you can spend less time in the kitchen and more time eating!
Enchilada Dip
Ingredients:
- 1 cup raw cashews
- 1 cup enchilada sauce (canned or premade)
Directions:
- Soak cashews for at least an hour in hot water. Drain.
- Blend cashews and enchilada sauce until smooth. Enjoy!
