Latest News

This Creamy Sun-Dried Tomato Dip Offers Some Major Brain-Boosting Benefits


Skip to content

mbg Associate Food & Health Editor

By Merrell Readman

mbg Associate Food & Health Editor

Merrell Readman is the Associate Food & Health Editor at mindbodygreen. Readman is a Fordham University graduate with a degree in journalism and a minor in film and television. She has covered beauty, health, and well-being throughout her editorial career.

Image by
Nata?a Mandi?
/ Stocksy

Whether it’s due to the heat or the laid back attitude of the season, something about the summertime welcomes recipes that require as little effort as possible. Vibrant fruit salads and fresh green mixes are staples at any picnic table, but a creamy, flavorful dip can be just as refreshing to join your spread.

Functional Nutrition Training

A cutting-edge nutrition deep dive taught by the world’s foremost health & wellness experts

This sun-dried tomato and walnut dip from author and food blogger Mark Sisson‘s new cookbook will be a hit at any gathering. Blending decadent textures and that tangy tomato flavor, this spread is a perfect addition to just about any meal you whip up. “It’s a pretty thick dip, so it actually works well to scoop it up with veggies or to serve it on top of grilled meats and fried eggs,” he suggests. “Just top it with a big spoonful (two to three tablespoons).”

With chopped walnuts to support brain health, as well as sun-dried tomatoes that pack in vitamin C, this recipe is equal parts delicious and nutritious.

Ingredients:

1 (8-ounce/241 g) jar sun-dried tomatoes packed in olive oil

1 cup (125 g) chopped walnuts

2 garlic cloves, peeled

1 tablespoon (2 g) dried basil or 1 1/2 tablespoons (3 g) fresh basil leaves

1 tablespoon (15 mL) fresh lemon juice

Sea salt and black pepper to taste

Method:

In a food processor, combine the sun-dried tomatoes (including the oil), walnuts, garlic cloves, basil, lemon juice, and a big sprinkle of sea salt and black pepper.

Pulse until everything is minced, scraping down the sides of the processor bowl as needed.

Nutrition:

Serves: 8

Prep time: 10 minutes

Cook time: 10 minutes

Calories: 123

Carbs: 8 grams

Protein: 3 grams

Fat: 10 grams

Excerpted from Two Meals a Day Cookbook by Mark Sisson. Copyright (C) 2022 by Mark Sisson. Reprinted with permission of Balance Publishing. All rights reserved.

More Food
Latest Articles

Your article and new folder have been saved!

What's your reaction?

Excited
0
Happy
0
In Love
0
Not Sure
0
Silly
0

You may also like

Leave a reply

Your email address will not be published.

More in:Latest News

Next Article:

0 %