When you want a fancy homemade dip to impress your guests, try this creamy dip.
9-oz cherry tomatoes
1 tbsp olive oil + extra
1 tbsp good quality balsamic vinegar
Salt and freshly ground black pepper
1 tsp Splenda or Stevia granulated
2 large sprigs of fresh thyme
7-oz unsalted cashew nuts, soaked in a bowl of water overnight
7-oz buttermilk
Freshly squeezed juice of 1 lemon
Preheat oven to 275-degrees.
Cut tomatoes in half and arrange on a roasting pan, cut side up. Drizzle with the olive oil and balsamic vinegar. Sprinkle the sugar overall. Pull thyme sprigs between your fingers to remove the tiny leaves and sprinkle them over the tomatoes. Roast about 1 1/2 to 2 hours, until almost dried but still a little soft. Remove from the oven and let cool.
Drain the cashews and discard the water. Place nuts in a blender with the buttermilk, lemon juice and most of the roasted tomatoes (reserve a few tomatoes for garnish). Process to a smooth puree and taste for seasoning, adding salt, pepper and/or lemon juice if needed.
Spoon dip into a bowl and top with the reserved tomatoes. Drizzle with a dab of olive oil. Serve with pita chips and/or fresh veggies.
Yield: 4 servings
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