Vegan Sun-Dried Tomato Dip and Spread

A simple vegan sundried tomato dip with garlic and fresh basil.

Course Appetizer

Cuisine American, vegan

Keyword vegan sun-dried tomato dip, vegan sun-dried tomato spread

Prep Time 5

Total Time 5

Servings

Calories 52kcal

Open an 8 oz jar of oil-packed sundried tomatoes and pour off about 1 tbsp of excess oil. (Save it for sautéing in other recipes or use on popcorn.)
Pour the sun-dried tomatoes and remaining oil into a food processor and add 2 cloves of garlic, 1/4 cup of fresh basil leaves, and 1/2 tsp of salt.
Blend on high for about 30 seconds, scrape the edges, and blend again until fairly smooth.
Serve in a small bowl to dip crackers into. Or spread a layer of room temperature vegan cream cheese on a shallow serving dish, then add an equal layer of the sun-dried tomato dip to the top and serve with a knife for spreading on crackers or crusty bread.

I usually pour off about 2 tbsp of the sundried tomato oil after I open the jar and save it to use in other recipes. This way the sundried tomato dip is not oily.

If not using oil-packed sundried tomatoes, soak the dried tomatoes in hot water for at least 1/2 hour until they become very soft. Drain off all excess water. You can add a little bit of this water back when blending if it needs to be smoother.