I love a veggie tray to snack on when we have people over. It's pretty much universally accepted by anyone, regardless of dietary restrictions. Dips, however, are another story. When we were having friends over recently, I was wondering what to serve with a veggie tray to accommodate both vegan and whole30...and this recipe from Project Domestication fit the bill! I was pleasantly surprised by how creamy the cashews really became, and what a great base they made for this dip. I think those without dietary restrictions enjoyed this just as much as the others...at least I know I did!

1 C raw cashews

1 lemon, zest and juice

1/2 C water

1/2 tsp red pepper flakes

1/4 tsp salt

2 tsp olive oil

3/4 C shallots, thinly sliced

3 cloves of garlic, minced

7 ribs of kale, chopped (leaves only)

2 Tblsp water

Place cashews, lemon zest, lemon juice, water, red pepper flakes, and salt in the food processor. Process until smooth, scraping down the sides as needed.

Heat olive oil in a large pan, and saute shallots until very soft, about 5 minutes. Add garlic, and cook for another minute or two. Add kale and stir to combine. Cook until kale is wilted, then add the additional 2 Tblsp of water. Cover the pan, and allow the kale to steam for another 2-3 minutes. 

Cool the kale mixture to room temperature, and combine with cashew mixture. Chill & serve with raw veggies. (I think this would also be great served warm with a baguette, but then it wouldn't work for Whole30...but it would be delicious! Hmmm...maybe I should try that with the leftovers.)