Creamy Cucumber Dip


1 1/2 cups raw cashews 
1 English cucumber (about 1 1/4 pound), peeled and shredded 
2 tablespoons fresh lemon juice 
1/4 cup freshly chopped dill 
2 tablespoons freshly chopped chives 
2 tablespoons toasted pine nuts


Soak cashews with enough water to cover for at least 4 hours. Drain. 

Place shredded cucumber in a strainer and set aside for at least 15 minutes to drain, then squeeze out as much excess liquid as possible. You should have about 1 1/2 cups packed shredded cucumber. Transfer cucumber to the bowl of a food processor. Add drained cashews, lemon juice, dill and chives and purée until dip is smooth and creamy. Garnish with pine nuts and serve.

Nutrition Per serving (about 1/4 cup): 170 calories (110 from fat), 12g total fat, 2g saturated fat, 0mg cholesterol, 25mg sodium, 12g total carbohydrate (3g dietary fiber, 3g sugar), 6g protein

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