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


The many flavors in this dip blend to make one delcious 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 tablespoons 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.

Ready for More Delicious Cultured Dips?



Bowl of sun-dried tomato dip with paprika

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