ジェニファー・ガーナーのインスタグラム(jennifer.garner) - 4月1日 08時21分

This dip, by Melissa Clark (@clarkbar) of @nytcooking, is a little something I’ve used to make a blah meal ooh la la for years. The more you make it the more you’ll discover your tastes. For example, I tasted like garlic for six days after this batch—😬—I ate it all anyway. #dragonbreath🐉🔥🙊 #sodeliciousonanything #pretendcookingshow
The full episode is on IGTV 🤗
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Melissa Clark’s Spicy, Garlicky Cashew Spread
Ingredients:
1 cup roasted, salted cashews
2 tbsp chopped cilantro, with some stems
¼ cup canola or safflower oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce
2 teaspoons brown sugar
1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
Juice of 1 lime (I like more🤷🏻‍♀️❤️!)
Kosher salt and freshly ground black pepper
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Directions:
1. In a blender or food processor, combine cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño(s), lime juice (and 2 tablespoons of water that I forgot!).
2. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper, if desired.
3. Use it on beef, chicken, shrimp, veggies, as a chip dip— anything.
4. Yum.

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