This sun-dried tomato dip is by far one of my favorite dips. It’s easy to make, healthy and delicious!
Perfect for sharing with friends and family at home, or a complimentary dish at just about any dinner party or potluck. Enjoy it with veggies (my personal favorite), chips, or crackers!
Did you know that sun-dried tomatoes, like their plump regular tomato counterparts, are full of antioxidants, vitamins, and good-for-you minerals? These red beauties are packed with high levels of lycopene and antioxidants that can help lower your risk of cancer and other age-related diseases like cataracts and macular degeneration. So dig in!
Note: I make this dip both with and without olives. The photos here are what it looks like with the olives, but if you don’t like olives just leave those out. It’s good both ways!
6 Sun-dried Tomatoes (the wet kind)
1 cup Olives (I used a mix of green and black, try the jalapeño kind if you want a little kick of heat)
2 Figs or 1 Date
2-3 cups Raw Nuts or Seeds – Select any 3 of these suggestions: Walnuts, Almonds, Pecans, Sunflower Seeds, Pumpkin Seeds, Hemp Seeds, or Cashews
2-3 cloves Garlic
1 tbsp Raw Honey
1 tsp Sea Salt (or more, to taste)
1 tsp Chili Flakes
1 tsp Black Pepper
1 tsp Fresh (peeled) or Powdered Ginger
1/2 to 1 cup of olive oil
Using a food processor, process all of above ingredients (excluding Olive Oil) to a medium-coarse texture.
Then continue to slowly process, gradually adding 1/2 to 1 cup of olive oil, until you’ve reached your desired consistency.
Hope you like it!
Making this recipe, or a variation of it? Share With Me!! Post your pictures using #bethanystylehealth