Sun Dried Tomato and Almond Dip

1/2 cup sun dried tomatoes
1/2 cup boiling water

1/4 cup fresh basil leaves
1/4 cup raw almonds
1/4 to 1/2 cup olive oil

salt and pepper to taste
chili flakes (optional)

Serves 6-8
Pour boiling water over the sun dried tomatoes and let stand for at least 15 minutes. Drain well.

In a food processor, combine rehydrated sun dried tomatoes, basil and about 1-4 cup of olive. Pulse until smooth. Add almonds and pulse until finely chopped. Add more olive oil until the mixture reaches desired consistency. Season with salt, pepper, and chili flakes. Keep in airtight container in the refrigerator.

© Anja's Food 4 Thought. Recipe from