October 22, 2012

Recipe: Sun-dried Tomato Dip

If you like sun-dried tomato and feta dip, try this dairy-free alternative that uses soaked cashews instead of cheese.  Its tangy and creamy and delicious.  And my husband swears he can't tell there's no cheese in it.

First, soak your cashews.  Soaking softens cashews so they are creamier and easier to blend.  It also begins the initial stages of sprouting, which is reputed to have health benefits. In order for them to soften, you'll need to soak them for at least 30 minutes.  You won't want to soak them for much more than 8 hours or they could turn pretty mushy.  If you don't have time to soak, don't worry.  Just add an extra tablespoon or two of water to the recipe to compensate for drier nuts.

 Next, gather your ingredients.  Rinse and pat your oil packed sun-dried tomatoes dry.

Put everything except for the olive oil into the food processor and process until smooth.  Add the olive oil and process until desired consistency is reached.

Enjoy with veggies, crackers or bread.  It will keep for 2-3 days in the fridge.  If you have the will power.  We ate ours right away.

Sun-dried Tomato Dip
Makes about one and a half cups of dip.

1 cup drained oil-packed sun dried tomatoes
3 cloves garlic
1/2 cup cashews, soaked for at least 30 min and up to 8 hours
4 tbsp basil
2 tbsp balsamic vinegar
1/2 tsp dried chili flakes
2 tbsp water
4 tbsp olive oil
salt and pepper, to taste

Combine sun-dried tomatoes, garlic, cashews, basil, vinegar, chili flakes and water into food processor and pulse to a thick puree.  With processor running, add olive oil and process to desired consistency.  Stir in salt and pepper.

Serve as dip with veggies or crackers, or use as a pasta sauce or in a wrap or sandwich. Pin It Now!

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