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Chapter: Party Appetizers and Snacks Recipes
Section: Dips and Spreads: Nut & Seed Based
Recipe: Sun Dried Tomato + Roasted Red Pepper Pistachio Dip

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Sun Dried Tomato + Roasted Red Pepper Pistachio Dip
1/2 cup sun dried tomatoes (the actual dry kind, not packed in oil)
1/4 cup jarred roasted red peppers
1/4 cup unsalted shelled pistachios
3 tbsp chopped fresh basil
1/4 cup olive oil
juice of 1/2 lemon (about 1 1/2 tbsp lemon juice)

Combine all ingredients in a food processor and mix until desired
consistency is reached. Yields about a cup of dip.

Notes: My dip turned out saltier than I would have liked because I used
salted pistachios. I'd recommend using unsalted pistachios and adding salt
to taste. My food processor is also very small, so feel free to double or
triple the recipe to make more dip!

By Rachael at Studio Cuisine