Sun-Dried Tomato and Chili-Walnut Layered Dip Recipe: Vegan and Gluten-Free

Ingredients

Sun-dried tomato dip

* 1 clove garlic, chopped
* 1/2 onion, chopped
* 1 tbsp coconut oil
* 1/3 cup lemon juice
* 1/4 cup toasted pine nuts
* 1/2 cup sun-dried tomatoes, soaked in 1/2 cup water for 20 minutes
* 6-8 tbsp reserved sun dried tomato water
* 1/2 cup red kidney beans
* 1/2 tsp herbamare
* 1/4 tsp dried oregano
* pinch dried basil

Chili walnut dip

* 2 tbsp braggs liquid aminos
* 1 cup kidney beans
* 1/2 cup walnuts, raw
* 1/2 tsp chili pepper
* 2-4 tbsp water

+ 2 handfuls of spinach, chopped

Directions

Combines soft tastes of lemon with sun-dried tomato and a hint of chili. Whether you’re enjoying game night with your family, or preparing for lunches for the week, this layered dip is a perfect healthful way to increase your daily fiber and protein. Best part: no one will even suspect it’s good for them!

1. Preheat oven to 375F. Line a cookie sheet with parchment paper or a silicon baking mat. Spread pine nuts evenly across sheet and bake for 9-10 minutes or until golden. Allow to cool for 10 minutes before using.
2. Melt coconut oil in small frying pan on medium-high heat. Add garlic and onion and saute until translucent. Drop into blender.
3. Add sun-dried tomato ingredients to the blender and blend until smooth. You may have to add an additional 2 tbsp of the sun-dried tomato water, depending on its thickness. I used 8 tbsp. Once mixture is smooth, set aside.
4. To make the chili walnut dip, process all ingredients in a food processor until smooth.
5. In a glass bowl, layer half of the sun dried tomato dip, followed with all of the chili dip, then spinach, and lastly another layer of sun-dried tomato.
6. Serve with chips, crackers, or veggies.

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