Select a size: | | | |
1
Sun Dried Tomato and Roasted Red Pepper Pistachio Dip
Submitted by Rachel {Studio Cuisine} on July 20, 2012 in Appetizers, Cold Dips
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- ½ cups Sun Dried Tomatoes
- ¼ cups Roasted Red Peppers
- 3 Tablespoons Chopped Fresh Basil
- ¼ cups Shelled, Unsalted Pistachios
- ¼ cups Olive Oil
- 1-½ Tablespoon Fresh Lemon Juice (from 1/2 Lemon)
Preparation Instructions
Combine all ingredients in a food processor and mix until desired consistency is reached.
Refrigerate up to 1 week until ready to serve.
