burnt toast

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.