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.
If you like this recipe, you will also love our Healthy French Onion Dip, or Protein Edamame Avocado Spread.
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!
Equipment
Ingredients
- ½ cup (71.5 g) almonds
- 5 sun-dried tomatoes
- 1.5 cups (282 g) cooked 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 🙂