Creamy Vegan Tomato Basil Dip Recipe

Name: Creamy Vegan Tomato Basil Dip
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Italian
Ingredients: 14 g On1Y Basil Leaves; 100 g Garlic - Single Clove; 250 ml Dabur Hommade Lemon Juice (Bottle); 5Ltr Vittorio Pomace Olive Oil; 400 Ml Kara Coconut Cream; 1 Kg Kissan Tomato Paste

Italian cuisine · 600 calories

About this recipe

This smooth and flavorful dip combines the richness of silken tofu with the tang of sun-dried tomatoes and fresh basil. Perfect for dinner as a spread or paired with fresh vegetables.

Ingredients

14 g On1Y Basil Leaves
100 g Garlic - Single Clove
250 ml Dabur Hommade Lemon Juice (Bottle)
5Ltr Vittorio Pomace Olive Oil
400 Ml Kara Coconut Cream
1 Kg Kissan Tomato Paste

Instructions

1. Add 1/2 lb silken tofu, 1/4 cup fresh basil leaves, 1 tbsp sun-dried tomato paste, 1 clove garlic (minced), 1 tbsp lemon juice, and 1/4 cup olive oil to a blender.
2. Blend the ingredients on high speed until smooth and creamy, scraping down the sides as needed.
3. Taste the dip and adjust seasoning with additional lemon juice or salt if desired.
4. Transfer the dip to a serving bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve the dip with fresh vegetables like carrot sticks, cucumber slices, or bell pepper strips. Store leftovers in an airtight container in the fridge for up to 4 days.