Vegan Sun-dried Tomatoes & Cashew Dip

Did i told you that i have still some Italian sun-dried tomatoes i carried all the way from Sicile when went for our summer vacation a year back. Back home i have prepared an aromatic oil by heating olive oil along with sun-dried tomatoes and rosemary sprigs. After finishing the sun-dried tomatoes flavoured oil for flavouring pasta dishes and pizzas, those sun dried tomatoes were sitting sadly in the bottle to get finished. When i picked Dip for snacks as theme for this week's blogging marathon, i prepared everything to prepare some dip with those sun dried tomatoes along with a handful of cashews. For my surprise, this dip came out extremely delicious as much as like cashew butter flavored with tomatoes.

Sundried tomatoes when blended with cashew nuts and olive oil spiced with just salt and pepper powder makes this ultimate dip. We had this vegan dip with some multigrain biscuits i have baked at home. The nuttiness and the mild sourness of this dip compliments very well any sort of salted biscuits or spiced cookies to munch with. We just enjoyed having this lipsmacking dip thoroughly and we loved it.

1/2cup Sun dried tomatoes (chopped)
2tbsp Olive oil
1/4cup Cashew nuts
2tbsp Warm water
Pepper powder
Salt

Notes: Sun dried tomatoes am using in this dip stayed for more than 6 months in olive oil, hence they are easy to grind and aromatic coz of the herbs i used in.

Take the chopped sun dried tomatoes, cashew nuts in a blender.

Blend both together until the mixture turns bit coarse.

Add the olive oil, salt , pepper powder and warm water to the coarse mixture of tomatoes-cashew.

Blend well until the mixture turns smooth.

Transfer the mixture to a bowl.

Serve with salt biscuits or grilled bread slices.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94