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Sundried Tomato Dip


  • 10 sundried tomato halves, not in oil
  • 1/2 cup walnuts (toasted, chopped)
  • 1/3 cup sliced water chestnuts, rinsed and drained
  • 1/4 cup fresh parsley, chopped
  • 1 clove garlic, peeled
  • 2 green onions
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 1/2 cups sour cream


2 cups of dip.


Step 1

Plump tomatoes in boiling water for 5 minutes, drain. Place tomatoes and remaining ingredients, except for sour cream, in food processor fitted with steel blade or blender. Process until smooth but not pureed. Add sour cream. With several on/off turns, process until sour cream is blended. Cover and refrigerate about 2 hours or until chilled.