Sporgy Summer BBQ Veggie Dip

This simple and refreshing vegan summer dip recipe uses Sporgy BBQ Maitake Jerky.


(6 Servings)

 Fresh Veggies of your choice, cut into chip slices

½ oz Maitake BBQ Mushroom Jerky, chopped

1 ½ cup Raw Cashews

1 cup Water

3 small Garlic Cloves

2 tsp Red Onion, fine chopped

1 tsp Chives (dried or fresh)

2 tsp Dill, dried

¾ Tbsp Onion Power

1 tsp Garlic Powder

Salt, to taste


   Start by soaking the cashews and the 3 small garlic cloves in the 1 cup water. Soak for at least 20 minutes.

   In the mean time measure out the red onion, dill, onion and garlic powder and put them in a medium size mixing bowl.

Chop up the BBQ Maitake Jerky into small pieces and set aside.

   Put the soaked cashews, garlic cloves, and water into a blender. Blend starting on low speed gradually increasing the speed until high. Blend for 1 minute or until very smooth and creamy. You can add more water if you need to, however it should be the consistency of thick sour cream.

   Pour the cashew cream into the bowl with the spices and herbs. With a whisk, whip the cream well until the spices are mixed in well. Whisk in at least 1 tsp of salt or to taste.

   Last, fold in the BBQ Maitake Jerky pieces. Cover the bowl and refrigerate for at least an hour.

   Serve dip with the fresh cut veggie chips. Enjoy!