A great dip either fresh or dried for hiking.
Preheat oven to 350ºF. Mince the shallot and onion. Cut the garlic and tomatoes in half. Put the shallot, onion, garlic and tomatoes in a shallow baking dish and drizzle with the olive oil. Season with salt and pepper, to taste. Bake for 45 minutes stirring occasionally. The tomatoes will start to brown and become very soft. Remove from the oven and let the mixture cool.
Place the tomato mixture in a blender or food processor with the remaining ingredients and pulse until well combined. (You can eat fresh at this point). Dehydrate on a lined tray as you would for fruit leather. The dip takes between 5 and 7 hours to dry. Once it is dry, you can grind it into a powder using a spice or coffee grinder to make it easier to rehydrate. Pack into a ziplock bag along with the camp instructions.
At Camp
Rehydrate the bean dip using a formula of 1½ parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if necessary. When you reach your lunch stop, enjoy the dip with crackers, bread
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2359g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 2812 | ||
Calories from Fat: 1409 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 156.5g | 209 % | |
Saturated Fat 93.1g | 466 % | |
Monounsaturated Fat 49.6g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 584.6mg | 180 % | |
Sodium 2306.9mg | 80 % | |
Potassium 6933.2mg | 182 % | |
Total Carbohydrate 220.7g | 65 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 216.8g | ||
Protein 140.9g | 201 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2812
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