Red and Green Dip

Preparation info
  • Makes

    1.75 cups

    • Difficulty


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.


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


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.