Want a new super quick, no mayo dip to add to your rotation? This sun-dried tomato dip uses freezer and pantry staples so you can make it any time.
Sun-dried tomatoes pack a lot of flavor into a small bite, so this dip (or spread) goes a long way. Don’t just serve it with challah – it’s amazing on salmon or chicken, too. Or add some to a turkey sandwich and take it from boring to gourmet.
- ¾ cup sun-dried tomatoes
- 4 frozen garlic cubes
- 4 frozen basil cubes
- 4 frozen parsley cubes
- 2 to 4 Tbl olive oil (If your tomatoes come packed in oil, you can use that oil.)
- ½ tsp kosher salt
- Ground black pepper, to taste
- Blend all ingredients in a food processor or using an immersion blender.
- Add just enough oil to bring everything together. Blend to your preferred consistency.
- Adjust salt and pepper to taste.
me says
Made it! it came out absolutely delicious only much redder then the photo, not sure why! Will definitely make it again…
Chaiafl says
Delicious, but a but flavor a bit too intense
Shuly says
Does it freeze well?
Jessica says
Does this freeze well?