Thursday 31 October 2013

Sundried Tomato and Roasted Pumpkin Seed Dip

I discovered the great combination of sundried tomatoes and roasted pumpkin seeds in the summer with a pesto that I used on both a pasta and pizza.  A lot of pasta sauces seem to make equally good dips (well, I can think of a few anyway).

A food processor will make quick work of this dip.

In a food processor, combine a small jar of sundried tomatoes (with some of the oil), 2-3 Tbsp roasted pumpkin seeds and a can of white kidney beans (drained and rinsed).  Add additional olive oil (or oil from the jar of sundried tomatoes) as needed to ensure a smooth mixture.   As an option, add 2-3 Tbsp of feta cheese into the dip or use as a garnish.  And add salt to taste.

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