Food & Drink Magazine
Many thanks to my friend, Terri, for this vegan, super easy to make, gorgeous to look at and fast recipe for sun-dried tomato dip!1 medium to large tomato cut in chunks1 c sun-dried tomato (not packed in oil) 1 clove of garlic1 TBSP pignoli (pine) nuts1/4 c extra virgin olive oil1 TBSP chopped fresh parsleySalt and pepper to tasteCombine all ingredients (except the salt and pepper) in a Nutribullet or other high-powered blender until smooth. Serve immediately with crudite or crackers or refrigerate for use for up to 5 days.*You may choose to soak the sun-dried tomatoes in warm water to rehydrate them first. I didn't... **If you can only find sun-dried tomatoes packed in oil, drain off the excess oil before using
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