Sundried Tomato and Black Olive Dip

So easy, so good. We had this at a Yoga and Brunch workshop this weekend and I managed to snap a quick picture just before the bowl was scraped clean. It's fantastic on chips, salads, bread, or even over pasta or rice as a creamy vegan sauce.

Ingredients

• 1/2 cup finely chopped sun dried tomato halves (not in oil)
• juice of 1 lemon
• 1/4 cup finely chopped black/greek olives
• salt to taste (careful, the tomatoes are salty!)
• 1/2 tsp ground black pepper
• 1 tsp hot paprika
• 1 clove garlic, pressed or grated
• 2 cups soy yogurt/kefir
• 3 tbsp chopped parlsey
  

Directions

1. Mix the lemon juice and sun dried tomatoes in a bowl, stir, and let them sit for a moment until the tomatoes are softened.
   
2. Add the rest of the ingredients, mix, cover, and chill until you're ready to serve.
   

Notes

For a thicker variation, which could be used as a thick spread, strain the yogurt before adding it by hanging it in a cheesecloth overnight. Check out this recipe for help with instructions.