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 sun-dried tomatoes, chopped sun-dried tomatoes, chopped
¼ cup lightly packed basil leaves, chopped lightly packed basil leaves, chopped lightly packed basil leaves, chopped
¼ cup green onions, sliced green onions, sliced green onions, sliced
2 garlic cloves, minced or grated garlic cloves, minced or grated garlic cloves, minced or grated

Combine all ingredients together except 2 tbsp. 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.