Red and Green Dip

Name: Red and Green Dip
Yield: Makes 1.75 cups (425 ml)
Ingredients: ½ teaspoon (2 ml) fresh or dried rosemary; ½ teaspoon (2 ml) cayenne (optional); ⅓ cup (85 ml) minced fresh parsley or dill, lightly packed; 1 teaspoon (5 ml) light miso; 1 cup (250 ml) sun-dried tomatoes, soaked in warm water until soft and drained; 1 cup (250 ml) Cashew Mayonnaise; ½ cup (125 ml) peeled and coarsely chopped cucumber

Preparation info

Makes
1.75 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Be sure to chop and stir in the fresh parsley by hand after processing the other ingredients; don’t add it to the food processor. This will preserve the beautiful color of this dip.

Ingredients

1 cup (250 ml) sun-dried tomatoes, soaked in warm water until soft and drained
1 cup (

Sauce
Vegan
Gluten-free

Method

Put the tomatoes, mayonnaise, cucumber, miso, rosemary, and optional cayenne in a food processor and process until smooth, stopping occasionally to scrape down the work bowl. Transfer to a small bowl and stir in the parsley. Stored in a sealed container in the refrigerator, the dip will keep for 5 days.