This delicious dip is packed with summery nourishing ingredients. With sun-dried tomato, olive oil, basil, nuts and butter beans, it definitely has Mediterranean vibes and pairs just perfectly with our gluten-free olives crackers. I’ve also been enjoying it on toast, and it makes a delicious sandwich base. Made with mostly pantry ingredients, it takes minutes to make and is sure to make your next snack time an absolute delight
Mediterranean Sun-Dried Tomato Dip
A delightful dip infused with the flavors of the Mediterranean, featuring sun-dried tomatoes, olive oil, basil, nuts, and butter beans. Perfectly paired with gluten-free olive crackers or as a sandwich base, this easy-to-make dip takes minutes to prepare!
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Equipment
Ingredients
- ½ cup (71.5 g) almonds
- 5 sun-dried tomatoes
- 1.5 cups (282 g) butter beans - or another white bean
- 1 garlic cloves
- 2 tbsp olive oil
- 1 lemon juice - 3 tbsp
- 5 small ice cubes
- ¼ cup (59.15 ml) soy milk
- To serve
- 10 fresh basil - chopped
- 2 tbsp toasted pine nuts
Instructions
- Soak the almonds in boiling water for 2 hours and remove the skins.
- Add all the ingredients to a food processor and blend until smooth.
- Stir in the basil leaves and top with toasted pinenuts. Enjoy!
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Super good!
So happy you liked it 💚
Can i skip the ice cubes and add water instead?
If so, how much water should i add?
absolutely, I would recommend using cold water, and adding 1 tbps at a time until you reach your desired consistency 🙂
Can another nut be used rather than almonds?
I have only tried it with almonds but I think cashews might be nice in there, let us know if you try it 🙂
Hello! Can this be made ahead of time?
Absolutely, you can keep it for 5 days in the fridge 🙂