Does anyone else hate that stressful moment at the beginning of each December when you think of all the holiday parties you're attending and ask yourself, "What am I going to bring?" Wine is always a nice option but not as nice when your bottle gets set next to the other dozen bottles brought by guests. You want to be just a bit more creative but then remember you still have to do your Christmas shopping, are stressed out from year end projects at work, and would much rather curl up with a peppermint schnapps hot chocolate and Netflix then attempt to bake something.
That's where this dip comes in. It's super easy, transports well, and won't be a repeat of what anyone else brought. Even if you aren't attending any holiday parties this season (many would envy you), this is the perfect appetizer to make any meal you're having at home just a bit more special. Or heck, have it along with your peppermint schnapps hot chocolate and call it a night. Not judging.
This recipe is also great because it allows you to customize how rich you want it to be since the vegetable broth can be used in place of the olive oil and vice versa. If you want to go super light, you can use all vegetable broth and just finish it by drizzling a little olive oil on top. It will be packed with flavor either way because of the deliciously bold sun-dried tomatoes, earthy walnuts, and fresh basil. And it's red = bonus points.
- 1 cup walnuts
- 2 cups basil
- 1/3 cup sun-dried tomatoes in oil
- 1/4 cup nutritional yeast
-1/4 cup vegetable broth
- Juice of 1 lemon
- 2 tablespoons olive oil (plus a bit to drizzle on top) or vegetable broth
To stir in:
- 1/4 cup walnuts
- 1/4 cup sun-dried tomatoes in oil
- Process all ingredients besides the olive oil in a food processor for about two minutes. With the food processor still on, slowly drizzle in the olive oil or vegetable broth (if you are using vegetable broth, you may need more than two tablespoons). Process until smooth.
- Roughly chop the remaining walnuts and sun-dried tomatoes and stir into the dip. Finish with a drizzle of olive oil, some basil leafs, and flaky salt. Serve immediately.