Sun-Dried Tomato and Dill Dip
It’s Monday again, and that means it’s time for a new recipe – also, Happy Earth Day! This weekend we finally got out for a hike since the snow finally started to melt, so we were on the go quite a bit. One of our favorite quick and easy meals on the weekends is a tray of fruits, vegetables, crackers, and dips.
Usually our go-to dip is a hummus of some sort, but we were wanting something a little different just to change it up a bit. After a little searching in the kitchen and playing with some flavor combos, I put together this dip, and it was a hit!
The tang from the vegan mayo brings out the dill flavor even more, much like it does with pickles, and the bit of spice from the red pepper flakes is nicely cooled by the mayo. I also really love how the dip has bold flavors, but still goes with just about anything including veggies, crackers (any flavor), and sandwiches.
If you like to go oil-free, then feel free to sub water for the olive oil, however, it’s only a tablespoon and it brings things together nicely, so I recommend using it. The dip is much lighter than some of the commercial veggie dips out there, but if you wanted to add even more body, you could add a tablespoon or two of vegan sour cream – though I loved it as-is. You can double this recipe for parties very easily.
- 1 cup Vegan Mayo
- ¼ cup Sun-Dried Tomatoes, chopped
- ½ tsp Dill
- ¼ tsp Red Pepper Flakes
- ¼ tsp Salt
- 1 tbsp Olive Oil
- Place all ingredients, except the olive oil, into a food processor and blend until well-combined (should be a pinkish color). Stream in the olive oil as you continue to process so that it smooths out a bit. You can add more olive oil at this point for a thinner dip or you can add in a tablespoon of vegan sour cream for a thicker dip. Store in an airtight container in the fridge for 3-5 days.
What is your favorite quick food fix on the weekends?