4-6sun dried tomatoes- Use more or less sun dried tomatoes depending on how much you like the flavor and how large the tomatoes are. Start with less and you can always add more. I used sun dried tomatoes that were not in oil. If yours are in oil, that's fine.
Place beans, cottage cheese, feta cheese, sun dried tomatoes, basil, lemon juice, olive oil and water into your food processor. Use more or less sun dried tomatoes depending on how much you like the flavor and how large the tomatoes are. Start with less and you can always add more.
Blend until creamy (about 90 - 120 seconds). Add more water or olive oil if you want the dip to have a thinner consistency. Remove the blade. Add salt, pepper, dried oregano and garlic powder. You don't need much salt because the ingredients are already naturally salty. Combine with a spoon.
Spread the dip in a plate. Garnish it with a drizzle of olive oil, basil and sun dried tomatoes. Serve with freshly toasted bread or pita.
Nutrition Facts
Sun Dried Tomato Dip
Amount Per Serving
Calories 107Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 8mg3%
Sodium 202mg9%
Potassium 93mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 58IU1%
Vitamin C 4mg5%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.