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 sun-dried 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, then add 2 cloves of garlic, 1/4 cup fresh basil leaves, and 1/2 tsp salt.
Blend on high for about 30 seconds, scrape down the sides, then blend again until fairly smooth.
Serve in a small bowl for dipping crackers. 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 on top, and serve with a knife for spreading on crackers or crusty bread.

You can make this a day or two ahead of time and keep it in the fridge.
I usually pour off about 2 tbsp of the sun-dried tomato oil after I open the jar and save it for other recipes. This way, the sun-dried tomato dip isn't oily.
If not using oil-packed sun-dried 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 of this water back when blending if you want a smoother sauce.