This sun-dried tomato and garlic spread is rich, tangy, and irresistibly savory. Blended with creamy cashews, smooth olive oil, and a touch of vinegar, it delivers a perfect balance of sweetness, depth, and zest. A hint of dried parsley brightens every bite, making it the perfect companion for crusty bread, sandwiches, pasta, or as a vibrant dip for vegetables.
This Oven-roasted Sun-dried Tomato Garlic Dip is rich, tangy, and irresistibly savory. Blended with creamy cashews, smooth olive oil, and a touch of vinegar, it delivers a perfect balance of sweetness, depth, and zest. A hint of parsley brightens every bite, making it the perfect companion for crusty bread, sandwiches, pasta, or as a vibrant dip for vegetables.
Ingredients
½ cup sun-dried tomatoes, soaked in water for 3-4 hours
Soak your cashews and sundried tomatoes in water separately for 3-4 hours before use. You could do this overnight as well and have them soak longer.
Oven Roasted Garlic
Preheat your oven to 400 degrees
Cut the tip of the garlic off, exposing the cloves a bit.
Completely coat the entire head of garlic in olive oil
Place garlic onto a large piece of foil and loosely wrap it and seal it.
Roast in the oven for about 45 minutes. Remove from oven and let cool.
Squeeze the cloves out and set aside.
Making the Dip
In a food processor or blender add the soaked sun-dried tomatoes (no water), soaked cashews (no water), oven-roasted garlic cloves, salt, vinegar, parsley, and passata, then blend together until smooth and creamy.
Finish with more fresh or dried parsley, and olive oil drizzle. Buon Appetito!
Recipe Note
Delicious with crostini, coated around pasta noodles, folded into risotto, or as a dip for veggies!
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