Sun-Dried Tomato Dip

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  • 1 cup raw cashews soaked overnight
  • 8 oz olive oil-packed sun-dried tomatoes drained, oil reserved
  • 1 lemon juiced
  • 3 garlic cloves
  • ½ cup fresh basil leaves loosely packed
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ¼ tsp salt
  • water to thin
  • drizzle extra-virgin olive oil
  • freshly ground pepper to taste
  • Rinse and drain the soaked cashews. Add the cashews, drained sun dried tomatoes, 4 tablespoons of the reserved sun dried tomato olive oil, lemon juice, garlic, basil, paprika, cumin and salt to a high speed blender or food processor and process until well combined, scraping down the sides as needed.
  • Add a tablespoon of warm water to thin and smooth out as needed.
  • Taste, adding more lemon juice or salt as needed.
  • Serve in a bowl drizzled with olive oil and some cracked pepper.
  • Enjoy this delicious spread on everything from veggies to Paleo Bread to Garlic Crackers to Socca to a side for roasted chicken.
Make ahead tip: Have this ready in advance to impress yourself and guests - lasts well in the fridge for up to 6 days!
Makes: 2 cups