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



  • 1 cup strained kefir (consistency of sour cream or slightly thicker)
  • 1/2 cup hazelnuts, toasted and coarsely chopped, divided
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup lightly packed basil leaves, chopped
  • 1/4 cup green onions, sliced
  • 2 garlic cloves, minced or grated


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

Sundried tomatoes for making kefir dip

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