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GARLICKY SUN-DRIED TOMATO WALNUT DIP by @jackfruitfulkitchen
1/2 cup unroasted walnut butter
1/2 cup sun-dried tomatoes
1/2 cup pitted green olives
1/4 cup nutritional yeast
1 lemon, juiced
1 tsp dried parsley
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1 tbsp balsamic vinegar
1 1/2 tsp garlic powder
1-2 tbsp water, if needed
Crackers, for serving
Mini peppers, for serving
Add all ingredients for dip, except water, to a food processor and blitz until well combined. If you prefer this dip a bit chunky, try pulsing 12-14 times until the ingredients are finely minced. Otherwise, mix on high until it’s smooth and creamy. Add 1 tbsp water at time if needed to give it a little moment, and stop to scrape down the walls of the food processor as needed.
Serve room temperature right away, or chill and serve within 5 days alongside mini peppers and crackers! SO DELISH.
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