Sundried Tomato and Black Olive Dip

>> Sunday, March 15

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.


  • 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

  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.

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.


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