With the amount of rain and cold weather we've been getting over here, my mind is playing tricks over me either trying to avoid the winter blues or telling me to up my consumption of vitamin C and good fats as all I've been craving lately is sunny side up eggs, turmeric dishes with their bright and cheery hues, oranges and sun dry tomatoes.
As silly as it sounds, I am a believer that our body have its ways of telling us what nutrients we're in need gently nudging us towards the food that carries them.
Either way I'm quite happy to oblige and incorporate more of this ingredients to my diet if that means I'll be happier and more satisfied.
After eating a good share of sun dried tomatoes from the jar I though I needed a variant to keep up with my cravings and this recipe beautifully transformed them in a delicious new flavour combo.
It is as simple as getting the ingredients and blending them together and so versatile that it becomes more a staple in your fridge than a dip. With crackers and cheese, as a spread for sandwiches, a sauce for a midweek pasta, a topping for pizzas and soups, a healthy snack with crudités or over a crunchy tostada or a layer on a pie or bake. You name it.
Keeps for ages in the fridge and makes a great present when you want to be original or don't like to come empty handed to a dinner party.
Sun dried tomato dip
Yields 1 1/2 cups
Ingredients:
200 gr sun dried tomatoes
1 fat clove of garlic
10 giant green olives, pitted
1 tsp capers, drained
1 tsp dried oregano
1 slice crustless sandwich bread, I used GF
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
6 tbsp extra virgin olive oil, plus extra to drizzle over
1/4 tsp dry chilli flakes
Salt and black pepper to taste
Method:
Blend all ingredients, except for seasoning, to a smooth paste. It won't hurt if you like it chunky so blend till done to your liking. Taste and add pepper and salt if needed. Transfer to a glass jar and pour olive oil on top to preserve better, otherwise serve with a drizzle of oil over it.