This one will be short and sweet. Salty, tangy, and creamy too. Yes, another dip. But I know you believe me when I tell you that I only give you awesome dip recipes. If I had to describe how dear this one is to me, I would say it would be like a favourite grandchild. You know, the one grandmas brag about with their 17 photo albums, the one who’s a successful med student with a beautiful blue-eyed girlfriend, and they reeeally just won’t shut up about them? That’s mine. Only I would hold myself back a little bit. Because it’s not your fault your grandchild isn’t as awesome as mine. But. Because I’m such a generous person, today I will let you in on my grandkid, my baby, so that you too can go brag about it. Share the love I say.
Sun-dried Tomato and Cream Cheese Dip
12 sun-dried tomato halves, roughly chopped
125g cream cheese, softened
125g sour cream
1 garlic clove, roughly chopped
1 tsp balsamic vinegar
¾ tsp vegetable stock granules
1 splash soy sauce
freshly ground black pepper
optional: a splash of milk
more chopped sundried tomatoes and basil, for garnish
Another dead easy one. Combine all ingredients, except for the garnish, in a jug, and give them a thorough whirl with your hand held blender. Add a splash of milk if it’s too thick for your liking. Voilà. Transfer to a pretty bowl and top with the extra sundried tomato and the basil.
I love this as a sandwich topping, or as part of a antipasti table, with some juicy kalamata olives, some steamed asparagus and some fresh focaccia.