It's worth keeping a jar of sundried tomatoes in your pantry or fridge for last-minute dip emergencies (what can we say? The struggle is real). This recipe comes together in a jif; making it a shoo-in for drop-in dinner guests or sultry solo nights starring you; some crudites and your couch.Serve it with raw; roasted or poached veg for dipping; or spread it on a hunk of toast with a tangle of arugula and a squeeze of lemon.

• 1 cup cashews
• ½ cup sundried tomatoes and their oil
• 1 crushed garlic clove
• Juice from 2 lemons, plus more to taste
• ½ teaspoon smoked paprika
• Sea salt to taste
• Olive oil and water, to thin

First; prep your cashews. If you're making the dip a day in advance; soak the cashews overnight in 2 cups of water. If it's an a la minute situation; simply boil 2 cups of water and soak the cashews for 15 minutes.Drain and rinse the cashews thoroughly. Add them to a food processor along with the sundried tomatoes and their oil; garlic; lemon juice; smoked paprika and a pinch of salt. Pulse to combine; scraping down the sides of the mixer as needed. With the motor running; stream in the olive oil until you achieve your desired consistency (about 1/3 cup for dip and ½ cup for spread). Taste and season accordingly (we usually add another squeeze of lemon and pinch of salt).The dip becomes pretty thick after being refrigerated. Feel free to thin with a bit of water or more olive oil to thin it out.