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Recipe: Sun-dried Tomato, Basil, Hazelnut, and Kefir Dip

The many flavors in this dip blend to make one delicious snack. Use as a bread-spread or as a dip for raw veggies or chips.


  • 1 cup strained kefir (consistency of sour cream or slightly thicker)
  • ½ cup hazelnuts, toasted and coarsely chopped, divided
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup lightly packed basil leaves, chopped
  • ¼ cup green onions, sliced
  • 2 garlic cloves, minced or grated


  1. Combine all ingredients together except 2 tbsp. of the hazelnuts. Mix well.
  2. Cover and refrigerate for several hours prior to serving to allow the flavors to meld.
  3. Just prior to serving, sprinkle with reserved hazelnuts.

At A Glance

PREP: 3 hours
COOK: 10 minutes
TOTAL: 3 hours, 10 minutes
YIELD: Makes about 2 1/4 cups.