Dishing Up the Dirt

Spring Tartines with Cashew & Caper Dill Spread

Whenever I’m not in the mood to cook I’ll toast up some bread and layer on a dip or sauce and tons of veggies. Simple and delicious! A few weeks ago I posted a recipe for Roasted Asparagus and Cashew Ricotta Tartines which are still a household favorite. However, I was inspired by a recipe from the lovely couple (Jeanine and Jack) from The Love & Lemons Cookbook for a cashew and caper dill spread. After whipping up a batch a few days ago we’ve happily been eating spring tartines almost daily. This is also a great dip to have on hand for happy hour with crackers and raw veggies. These tartines are great for lunch or dinner and pair really well with a simple spring salad and glass of white wine. I hope you all enjoy this easy meal as much as we do!

Cheers from Tumbleweed Farm.

Spring Tarttines with Cashew & Caper Dill Spread

Prep Time: 30 minutes    Cook Time: 5 minutes    Serves: 6

  • 1 cup raw unsalted cashews, soaked in warm water for 30 minutes
  • 1/2 cup fresh water
  • 1 Tablespoon fresh lemon juice
  • 1 clove of garlic
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons capers
  • 1/2 cup dill, roughly chopped + additional for serving
  • salt and pepper to taste
  • 1 baguette of good quality bread
  • fresh peas (blanched) or frozen peas (thawed) for serving
  • pea shoots
  • radishes, thinly sliced
  • sea salt for serving


  1. Drain the cashews and rinse them under cold water. Place them in a food processor with the remainder of the ingredients and puree until smooth and creamy, stopping to scrape down the sides as necessary. Season with a touch of salt and pepper. Taste test and adjust seasonings as needed.
  2. Slice your bread into 1/2 inch thick pieces and toast under the broiler until lightly browned.
  3. Spread each slice of toasted bread with a healthy smear of the cashew dip and top with peas, radishes, and additional dill.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

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One thought on “Spring Tartines with Cashew & Caper Dill Spread

  1. Rebecca says:

    This looks so great! An easy way to use veggies in my CSA that I’m not sure what to do with

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