Name: Crunchy sun-dried tomato dip
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3/4 cup blanched almonds; zest of ½ a lemon; 4 tablespoon lemon juice; 1 small clove garlic; 1 -2 anchovy fillets; 1/2 teaspoon chilli flakes; 3/4 cup sun-dried tomatoes in marinade, drained; 1/4 cup chopped flat-leaf parsley; freshly ground black pepper to taste; 4 tablespoon plain Greek yoghurt; extra yoghurt to serve

Crunchy sun-dried tomato dip

This deliciously crunchy sun-dried tomato dip is perfect enjoyed as a starter, served with thin slices of grilled bread and extra yoghurt to spread on top or fresh seasonal raw vegetables for dipping.

This recipe first appeared in Food magazine issue 76.

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Ingredients

3/4 cup blanched almonds

zest of ½ a lemon

4 tablespoon lemon juice

1 small clove garlic

1 -2 anchovy fillets

1/2 teaspoon chilli flakes

3/4 cup sun-dried tomatoes in marinade, drained

1/4 cup chopped flat-leaf parsley

freshly ground black pepper to taste

4 tablespoon plain Greek yoghurt

extra yoghurt to serve

Method

1.Place all the ingredients in the bowl of a food processor and pulse to form a thick, crunchy, spreadable paste.

2.Serve the dip in a bowl with thin slices of grilled bread and extra yoghurt to spread on top or fresh seasonal raw vegetables for dipping.

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