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Sun Dried Tomato Dip

Sun Dried Tomato Dip recipe image
This vibrant Sun Dried Tomato Dip is a Mediterranean classic that packs a punch of umami flavor. Made by rehydrating dried tomatoes with aromatic garlic, oregano, and thyme, then blending them with extra virgin olive oil, the result is a silky, robust spread. It&# 226;ÂÂs an ideal appetizer for game day, a sophisticated addition to a mezze platter, or a quick lunch accompaniment for crusty bread and vegetables. The deep red color and smooth texture make it visually appealing, while the herbal notes balance the sweetness of the tomatoes. Simple to prepare yet elegant enough for entertaining, this vegan-friendly dip showcases the natural intensity of sun-dried tomatoes without the need for dairy or complex techniques.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 13.6
Dietary: Gluten-free, Vegetarian
Description
This vibrant Sun Dried Tomato Dip is a Mediterranean classic that packs a punch of umami flavor. Made by rehydrating dried tomatoes with aromatic garlic, oregano, and thyme, then blending them with extra virgin olive oil, the result is a silky, robust spread. It&# 226;€™s an ideal appetizer for game day, a sophisticated addition to a mezze platter, or a quick lunch accompaniment for crusty bread and vegetables. The deep red color and smooth texture make it visually appealing, while the herbal notes balance the sweetness of the tomatoes. Simple to prepare yet elegant enough for entertaining, this vegan-friendly dip showcases the natural intensity of sun-dried tomatoes without the need for dairy or complex techniques.
Ingredients
  • 1/2 pound Sun-Dried Tomatoes, Dry
Directions
  1. 1
    Combine sun-dried tomatoes, 2 cups of water, peeled garlic cloves, dried oregano, and dried thyme in a microwave-safe dish or a saucepan.
  2. 2
    If using a microwave, cover tightly with plastic wrap and cook on high for 8 minutes. Prick the wrap to release steam, stir, and cook for another 8 minutes.
  3. 3
    If using a stovetop, bring the mixture to a boil, then reduce heat and simmer covered for 22 minutes until the tomatoes are soft and have absorbed the liquid.
  4. 4
    Allow the tomato mixture to cool completely so the liquid is fully absorbed.
  5. 5
    Transfer the cooled tomato mixture to a food processor.
  6. 6
    Add 3/4 cup olive oil and 1/4 cup vegetable oil to the food processor.
  7. 7
    Puree until the mixture is completely smooth and creamy.
  8. 8
    Taste and adjust seasoning if necessary, then transfer to a serving bowl or storage container.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 13.6kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.8mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.9g4%
Sugars 2.0g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This dip keeps well in the refrigerator for up to one month. Pack it in an airtight container. Stir before serving as the oils may separate slightly.

Ingredient Note: Ensure you are using dry sun-dried tomatoes, not those packed in oil, to control the final texture and oil content.

Serving: Serve with crusty bread, pita chips, or fresh vegetable sticks like carrots and celery.

Variation: For a creamier texture, you can add a tablespoon of vegan mayonnaise or tahini to the puree.

Keywords: appetizer, dip, garlic, herbs, mediterranean, olive oil, oregano, party food, plant-based, snack, sun-dried tomatoes, thyme, vegan, vegetables
Read it online: https://www.chefs-mate.com/recipe/sun-dried-tomato-dip/