Did you know that macadamia nuts are delicious? Well they are. Besides being mistaken for white chocolate chips when used in cookies and tasting phenomenal covered in chocolate (what doesn't?), macadamia nuts make a dip that is so creamy and so utterly delicious you won't believe it's not butter (based). So give it a whirl and prepare to be amazed by macadamia magic!

Step 1: Ingredients

Your first step is to gather all the below ingredients . . .

1 1/2 cups macadamia nuts (while macadamia nuts should be the main ingredient, using a blend of cashews and macadamia
also works taste wise and often budget wise).
3/4 filtered water for blending
3 tablespoons lemon juice (about 1/2 lemon)
1/3 cup cider vinegar (regular vinegar will not work! Believe me, I tried).
1/3 cup extra virgin olive oil
3 tablespoons agave (Can be found out Whole Foods in the bulk aisle near the honey).
2 cloves garlic
3 teaspoons onion pwd (optional)
2 teaspoons fresh dill (image included for the herbally challenged such as myself)
1 tablespoon sea salt
1/2 teaspoon basil (or about 2 big fresh leaves- image included for the herbally challenged such as myself))

Step 2: Prep Your Nuts

Take your cup and a half of macadamia and soak for an hour to two. Note that soaking your nuts is good for many things, but here we're doing it more for texture so an hour or so should be enough depending on how creamy you prefer your dip. Soaking them for a shorter period of time gives the dip a more grainy texture, a longer period of time less grainy.

Step 3: Put All Your Ingredients in a Blender

Once your macadamias are ready put all your ingredients in a blender placing a teaspoon of the dill to the side. So only add a single teaspoon of dill to what you are about to blend. Now, revel in the magnificent roar of your blender as it brings together all of your fine ingredients! Note: If your dip is too thick add more water, but only a little at a time!

Step 4: Once You're Done Blending

Once you are done blending add that last teaspoon of dill to your dip for aesthetic purposes, and dip away! My favorite to use is broccoli but it tastes great with pretty much anything, including chips.

Bon appetit!