Mediterranean Sun-Dried Tomato Dip

Sarah Cobachoby Sarah Cobacho

5 from 3 votes
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Sun-dried tomatoes, basil, almonds, and butter beans, blended in minutes. Mostly pantry ingredients, all flavor.
gluten-free
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Mediterranean sun-dried tomato dip served in a bowl with crackers and fresh vegetables.

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Mediterranean sun-dried tomato dip served in a bowl with crackers and fresh vegetables.

Mediterranean Sun-Dried Tomato Dip

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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!
Prep 10 minutes
Total 2 hours 10 minutes

Equipment

Servings 10

Ingredients

  • ½ cup (71.5 g) almonds
  • 5 sun-dried tomatoes
  • 1 ½ cups (282 g) butter beans - cooked, or another white bean
  • 1 clove garlic
  • 2 tbsp olive oil
  • 3 tbsp (45 ml) fresh lemon juice - from about 1 lemon
  • 5 small ice cubes
  • ¼ cup (59.15 ml) soy milk
  • To serve
  • 10 leaves 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!

Video

Nutrition Information

Per Serving/Portion

Calories: 105 kcalCarbohydrates: 8 gProtein: 3 gFat: 7 gSodium: 136 mgFiber: 3 gVitamin A: 4 IUVitamin C: 2 mgCalcium: 30 mgIron: 0.7 mg

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8 Comments

  2. Can i skip the ice cubes and add water instead?
    If so, how much water should i add?

    Reply

    1. absolutely, I would recommend using cold water, and adding 1 tbps at a time until you reach your desired consistency 🙂

      Reply
5 from 3 votes (2 ratings without comment)

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