This recipe comes from a graduate of the Chef's Training Program at the Natural Gourmet Institute in NYC. Tracy Karanik used to hold classes at Cornucopia's Health Food store in Sayville where she prepared this delicious recipe.
Sun Dried Tomato Dip
makes about 3 cups
2 cups sun dried tomatoes (NOT the ones packed in oil from a jar, DRY ones)
2 cups boiling water
1/2 cup slivered almonds
3/4 cup cooked white beans (navy beans, cannellini beans- can be cooked beans or from the can)
2 cloves garlic
1/4 cup olive oil, or less I used barely 1 T)
juice of 1 lemon (about 2 T)
1/4 tsp salt
Place tomatoes in a bowl and pour boiling water over them. Cover with a plate and let soak for about 15 minutes.
In a food processor, grind the almonds into a powder.
Use a slotted spoon to remove the tomatoes from the water and add them to the almonds. (Make sure to reserve the water.)
Add the remaining ingredients and puree. Add about 1/2 cup (or more, depending on how much oil added) of the reserved tomato water and scrape down the sides as you go.
Cover and chill for an hour. Serve with vegetables or as a spread on a sandwich. I dipped the stems from greens that might otherwise be trimmed away, like dandelion greens, kale stems, bok choy, swiss chard but the obvious veggies like cukes, carrots and celery work fine too. On a sandwich, I add a bunch of sprouts for a hearty meal and sometimes use greens to serve as the bread.
High protein, fiber.
