Sun-dried Tomato Dip

I recently discovered that the best thing ever to keep in your pantry is a jar of sun dried tomatoes. In a second you can whip up an incredible pasta, tasty sandwich or this sun-dried tomato dip. Serve with bread, crackers or spread it on a sandwich!

2 tablespoons EVOO

1/2 cup sun-dried tomatoes, drained and diced

1/4 cup raw unsalted cashews

4 tablespoons nooch

1/4 teaspoon salt

1 tablespoon lemon juice (or lime!)

1 roasted garlic clove*

2 tablespoons water

1/4 veggie bouillon cube (optional, but recommended)

Black pepper to taste

Add all ingredients to a food processor (or use immersion blender) and pulse until just combined. You want it chunky, not smooth, and consistency will be thick, almost like peanut butter. Perfect for a picnic or triple the recipe for a party!

*I prefer to roast my garlic, as it’s better for your digestion, breath and also your root chakras. Feel free to use raw garlic if you prefer! To roast your garlic, heat a skillet over medium heat with a teaspoon or two of EVOO, roast garlic on each side about 1-2 minutes, being careful not to let it burn.