Liz Bull

Sun Dried Tomato Dip

Fresh veggies are so plentiful this time of year! This dip is quick and easy. No cooking required. I love it for entertaining or for a healthy snack. I also serve it with raw veggies as a lovely first course instead of a salad. The base can be cottage cheese or chickpeas (garbanzos). Just throw everything in a blender or food processer and flip the switch.

CourseAppetizer

Ingredients

2cups cottage cheese or cooked (canned) chickpeasIf you use chick peas, add a bit of the olive oil from the sun dried tomatoes to the mix.
1each green onion, cut in chunks
1each red pepper, coarsely chopped
1each yellow pepper, coarsely chopped
1each jalapeno pepper, coarsely choppedThis pepper is optional if you do not like “heat”
1/4cup sun dried tomatoes, coarsely chopped
2Tbsp basil, chopped
2tsp fresh lemon juice (or to taste)
sea salt to taste

Instructions

Combine all ingredients in a blender or food processor.
Process until smooth, scraping down the sides. Serve and enjoy!