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Store Hours

Monday-Friday: 9 a.m.-7 p.m.

Sat: 9 a.m.-6 p.m., Sun: 10 a.m.-6 p.m.

Cafe Hours

Monday-Friday: 9 a.m.-6 p.m.

Sat: 9 a.m.-4 p.m., Sun: 10 a.m.-5 p.m.

1319 Military Cutoff Rd., Suite H, Wilmington, NC 28405
(910) 509-0331

Sun-Dried Tomato Dip

a bowl of blended tomatoes, shallot, and peppers
This content originally appeared on 
tasteforlife.com
Prep Time:
15 minutes
Yield:
Serves 8

Ingredients

  • 1⁄4 cup drained oil-packed sun-dried tomatoes
  • 1⁄4 cup chopped drained roasted red peppers
  • 1⁄2 cup chopped walnuts, toasted
  • 1 Tbsp chopped shallot
  • 1 1⁄2 Tbsp red wine vinegar
  • Salt and freshly ground black pepper to taste
  • 1⁄8 cup olive oil

Directions

  1. Place tomatoes, peppers, walnuts, shallot, vinegar, salt, pepper, oil, and 2 tablespoons of water in a high-speed blender or food processor.
  2. Puree until all ingredients are incorporated together. Serve.

Nutrition Info

103 Calories, 2 g Protein, 4 g Carbohydrates, 1 g Fiber, 10 g Total fat (1 g sat, 4 g mono, 4 g poly), 90 mg Sodium, ★ Vitamin C, Manganese