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    RECIPE: SUN-DRIED TOMATO, BASIL, HAZELNUT, AND KEFIR DIP

    Recipe: Sun-dried Tomato, Basil, Hazelnut, and Kefir Dip

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    Rated 5.0 stars by 1 users

    The many flavors in this dip blend to make one delicious snack. Use as a bread-spread or as a dip for raw veggies or chips.


    15 minutes

    45 minutes

    4



    INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH





     

    INGREDIENTS:

    • 1 cup strained kefir (consistency of sour cream or slightly thicker)
    • ½ cup hazelnuts, toasted and coarsely chopped, divided
    • ¼ cup sun-dried tomatoes, chopped
    • ¼ cup lightly packed basil leaves, chopped
    • ¼ cup green onions, sliced
    • 2 garlic cloves, minced or grated

    INSTRUCTIONS:

    1. Combine all ingredients together except 2 tbsp. of the hazelnuts. Mix well.
    2. Cover and refrigerate for several hours prior to serving to allow the flavors to meld.
    3. Just prior to serving, sprinkle with reserved hazelnuts.