Whether you're enjoying game night with your family, preparing for lunches for the week, or in need of the perfect appetizer for a backyard party, this layered dip is a tasty way to increase your daily fiber and protein. It combines the soft taste of lemon with sun-dried tomato and just a hint of chili. Best part: no one will ever suspect it's good for them!
- For the sun-dried tomato dip:
- 1/4 cup pine nuts
- 1 tablespoon coconut oil
- 1 clove garlic, chopped
- 1/2 onion, chopped
- 1/3 cup lemon juice
- 1/2 cup sun-dried tomatoes, soaked in 1/2 cup water for 20 minutes
- 6-8 tablespoons reserved sun-dried tomato water
- 1/2 cup red kidney beans
- 1/2 teaspoon Herbamare
- 1/4 teaspoon dried oregano
- Pinch dried basil
- For the chili-walnut dip:
- 2 tablespoons Braggs liquid aminos
- 1 cup kidney beans
- 1/2 cup walnuts, raw
- 1/2 teaspoon chili pepper
- 2-4 tablespoons water
- Additional dip ingredients:
- 2 handfuls of spinach, chopped
- Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicon baking mat. Spread pine nuts evenly across sheet and bake for 9-10 minutes or until golden. Allow to cool for 10 minutes before using.
- Melt coconut oil in small frying pan on medium-high heat. Add garlic and onion and sauté until translucent. Drop into blender.
- Add the remaining ingredients for the sun-dried tomato dip into the blender and blend until smooth. You may have to add an additional 2 tablespoons of the sun-dried tomato water, depending on its thickness. I used 8 tablespoons. Once mixture is smooth, set aside.
- To make the chili walnut dip, process all its ingredients in a food processor until smooth.
- In a glass bowl, layer half of the sun-dried tomato dip, followed with all of the chili dip, then spinach, and lastly another layer of sun-dried tomato.
- Serve with chips, crackers, or veggies.
- Dips, Appetizers