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A recipe for the Fourth

Do you have big plans for this weekend?

In this northern climate, the 4th of July weekend is the unofficial start of barbeque season. Sure, we’ve been grilling since February, but I’m talkin’ spontaneous, build-a-campfire-in-the-backyard, invite-all-your-friends, stay-up-late-on-a-week-night summer barbecues.

If you have any fun barbecues in your future and are looking for something new to contribute to the meal, try this:

Sun-dried Tomato Dip

1/4 cup sundried tomatoes (I get a big jar from Costco, but you could use reconstituted dried sun-dried tomatoes or homemade oven roasted tomatoes)

1 garlic clove

2 T olive oil

1 T red wine vinegar

1 package SOFT silken tofu

salt and pepper to taste

a hearty shake or pinch of Italian herbs

Put all of the ingredients in a blender or food processor and blend until smooth. Scoop into a pretty bowl and serve with fresh veggies or tortilla chips. Stand back and watch your friends devour it and heap you with complements.

(If you are concerned about the reception of tofu in your social circle, I’ve been serving this for a couple of years to a crew of confirmed carnivores and when they hear that it’s tofu they blink once or twice and reach for another chip.)

For dessert, check out this post on POPSICLES from Design Crush. I need more popsicle makers!

Have a lovely, lovely long weekend.

1 Comment

  1. My plan for the weekend is to only do things that I really WANT to do, not the things that I feel like I NEED to do. This is a mini-vacation for me. Today, I spent time kayaking. Who know what tomorrow will bring? Hope you have a great 4th!

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