Roasted Walnut and Sun-Dried Tomato Dip Recipe
Introduction
If you’re searching for a quick, delicious dip that brings together the earthy flavors of roasted walnuts with the tangy, rich depth of sun-dried tomatoes, then this Roasted Walnut and Sun-Dried Tomato Dip is the perfect choice! With a prep time of just 5 minutes and a total cooking time of 20 minutes, it’s the ideal recipe for when you’re short on time but still want to impress with a flavorful dish. Whether you’re serving it with crunchy crudités or warm, toasted pita bread, this dip is sure to become a crowd favorite. The recipe is highly versatile, and you can adjust the ingredients to your liking. It’s simple yet sophisticated, making it suitable for both casual gatherings and elegant spreads.
Recipe Overview
- Preparation Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6
- Category: Cheese
- Keywords: Easy, Under 30 Minutes
Ingredients and Quantities
| Ingredient | Quantity |
|---|---|
| Sun-dried tomatoes | 75 g |
| Walnuts | 75 g |
| Cream cheese | 250 g |
| Boiling water | Enough to cover tomatoes |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 259.4 kcal |
| Fat | 23.1 g |
| Saturated Fat | 10 g |
| Cholesterol | 45.8 mg |
| Sodium | 385.5 mg |
| Carbohydrates | 9.8 g |
| Fiber | 2.4 g |
| Sugars | 5.1 g |
| Protein | 6.8 g |
Instructions
-
Preheat the Oven
Preheat your oven to 170°C (340°F). Roasting the walnuts at a moderate temperature will enhance their flavor without burning them. -
-
Soak the Sun-Dried Tomatoes
While the oven is heating, place your sun-dried tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover them completely. Allow them to sit and rehydrate for at least 15 minutes. This will soften them, making it easier to blend later on. -
Roast the Walnuts
Arrange the walnuts in a single layer on a roasting tin or oven-proof dish. Place the walnuts in the preheated oven and roast them for about 15 minutes, stirring halfway through to ensure they are evenly toasted. You’ll know they’re ready when they become fragrant and lightly golden. Take care not to burn them. Once done, remove from the oven and set aside to cool. -
Prepare the Tomatoes
After the sun-dried tomatoes have soaked for 15 minutes, drain the water. The tomatoes should feel soft and squishy, having absorbed some of the liquid. If they still feel tough, you can leave them to soak a little longer. -
Blend the Ingredients
Once the walnuts have cooled, place the soaked sun-dried tomatoes, roasted walnuts, and cream cheese into a food processor or blender. Blend the mixture until it’s smooth and creamy. If you prefer a chunkier texture, pulse the ingredients for a shorter time. Taste and adjust the seasoning if needed—sun-dried tomatoes can be quite salty, so you may not need to add any extra salt. -
Serve the Dip
Spoon the blended dip into a serving bowl and garnish with a drizzle of olive oil or a sprinkle of extra roasted walnuts, if desired. Serve with freshly toasted pita bread, crackers, or a selection of fresh vegetables like cucumber, carrots, and bell peppers.
Serving Suggestions
This Roasted Walnut and Sun-Dried Tomato Dip is extremely versatile and pairs well with a variety of dippables. Here are a few ideas to elevate your serving presentation:
- Crudités: A colorful array of fresh vegetables such as sliced cucumbers, carrots, bell peppers, and celery sticks are perfect for dipping.
- Toasted Pita Bread: Lightly toast pita bread until it’s golden and crispy, then slice into triangles for a perfect dipping vehicle.
- Crackers: Serve the dip with your favorite crackers—whether they’re whole grain, seeded, or gluten-free, the crunchiness complements the creaminess of the dip beautifully.
Customizations and Variations
Feel free to customize this recipe to suit your taste. Here are some ideas for variations:
- Add Garlic: For a more robust flavor, add a clove or two of garlic to the blender. The garlic will add a pungent kick that balances well with the creamy cheese and roasted walnuts.
- Use Different Nuts: If you don’t have walnuts on hand, you can substitute with pecans or almonds. Just be sure to roast them similarly for maximum flavor.
- Herbal Twist: Incorporate fresh herbs like basil or parsley to add a refreshing burst of flavor to the dip.
- Vegan Option: For a dairy-free or vegan version, substitute the cream cheese with a plant-based alternative. Many vegan cream cheeses are available that provide a similar texture and taste.
Tips for Success
- Roasting Walnuts: Keep an eye on the walnuts while they roast. Nuts can burn quickly, and burnt walnuts will make the dip taste bitter.
- Consistency: If you find the dip too thick, you can thin it out by adding a little bit of the tomato soaking water or olive oil to achieve your desired consistency.
- Storage: This dip can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen as they meld together over time.
Final Thoughts
This Roasted Walnut and Sun-Dried Tomato Dip is a fantastic recipe for anyone looking to create a flavorful, creamy appetizer or snack in just minutes. With its rich, savory notes and simple preparation, this dip is ideal for any occasion—from casual family gatherings to more formal parties. It’s also a great way to incorporate heart-healthy walnuts into your diet while indulging in the zesty flavors of sun-dried tomatoes. So, the next time you’re in need of a quick, delicious dip, give this recipe a try, and be sure to experiment with your favorite additions to make it your own!
