If your tastebuds have tired of hummus as your go-to dip, whip up this zesty red-hued sun dried tomato dip. A delish accompaniment for crudites, crackers, and chips, you can also slather it on sandwiches or wraps.

Sun Dried Tomato Dip

Serves 4 to 6

Ingredients:

• 8 fresh basil leaves
• 2 ounces Bella Sun Luci Ready to Eat Zesty Pepper Sun Dried Tomatoes, divided
• 4 ounces vegan cream cheese
• 2 ounces coconut cream
• 2 tablespoons nutritional yeast
• 1 (8.5-ounce) bottle Bella Sun Luci Bruschetta
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes
• Handful of pine nuts

Directions:

1. Julienne 2 of the basil leaves and set aside with 1 ounce of the zesty pepper sun dried tomatoes.
2. Combine remaining sun dried tomatoes, cream cheese, coconut cream, nutritional yeast, bruschetta mix, salt, pepper, and red pepper flakes in a food processor and pulse until smooth.
3. Place in a serving bowl and top with the reserved basil, zesty pepper julienne, and pine nuts.

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