The Best Vegan Roasted Tomato and Basil Dip
This dip is a savoury blend of roasted tomatoes, fresh basil, and rich-tasting Brazil and macadamia nuts. Perfect as a dip, spread, or topping, this recipe is versatile and packed with wholesome ingredients. Decadent-tasting enough for holiday meals but nutritious enough to eat for breakfast, this recipe is delicious served with fresh veggies, crackers, or as a spread for toast and sandwiches!
Ingredients
- ¾ cup Brazil nuts
- ¼ cup macadamia nuts
- 1 cup cherry or grape tomatoes
- ½ cup fresh basil
- 1 clove garlic
- ½ lemon, juiced
- salt to taste
- ¼ tsp cayenne pepper or more
Instructions
- Slightly roast the tomatoes at 400 F on a baking sheet for 5-8 minutes.
- While the tomatoes are roasting, add the rest of the ingredients to a food processor. Add the tomatoes to the food processor and blend until well-combined. The dip should be a little chunky. Blend longer for a creamier dip.
- Serve with fresh veggies, crackers, or as a spread on toast or sandwiches.
Notes
- This dip can be served warm or chilled
- Great as a dip with fresh veggies, crackers, or pita bread
- Try spreading it on toast or using it as a sandwich spread
- Soak the nuts for a few hours first for a creamier dip
- Any other tomatoes can be used in place of cherry/grape