Dressings and dips
Kefir Sun-Dried Tomato Dip
Sun-dried tomatoes give this spread a concentrated savoury flavour; walnuts add body and basil adds fragrance. Use soft, drained tomatoes so the blender can turn them into a dip without extra oil.
Make it
Method
- Roughly chop the larger flavor ingredients so they move freely in the blender or food processor.
- Add the kefir and the remaining flavor ingredients. Blend until the color and texture are even, scraping down the sides once if needed.
- Refrigerate for 15 minutes, then taste. Add salt or a few drops of citrus only if the finished sauce needs it.
- Transfer to a clean covered container and refrigerate until serving.
Use soft tomatoes and cooled nuts
Oil-packed sun-dried tomatoes should be drained and chopped. Dry-packed ones need softening according to their packet before use. Cool toasted walnuts before blending with dairy. For a chunkier spread without a blender, use the tomato-basil spread variation.
Store the finished sauce
Cover and refrigerate at 4°C or below. Use within two days, or sooner if an ingredient requires it. Stir before serving.
A thicker dip or a pouring sauce
For a thicker dip, use strained milk kefir. For a pourable sauce, use plain drinkable milk kefir.
When the blender stops moving
If the blades cannot move, stop and scrape the bowl before adding liquid. Add kefir one spoonful at a time so the sauce does not become watery.