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@jennifer.garner : 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 🤗 . 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 . 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.