Ingredients:
- 6 Sun-Dried tomato halves (drained if packaged in oil)
- 1 cup all natural plain yogurt
- 2 1/2 TBS chopped fresh basil leaves
- 1 TBS Extra Virgin Olive Oil
- 1 garlic clove, crushed through a press
- Salt & Pepper to taste.
- Drain (if needed) and chop tomatoes in tiny pieces with a knife or put the whole sun-dried tomato together with the basil and garlic in a food processor, so they chop faster and better.
- In a small or medium bowl, combine the yogurt, tomatoes, chopped basil, olive oil and chopped garlic.
- Mix all ingredients together well in the bowl, and add salt and pepper to taste.
- Your dip is ready to enjoy with crackers, chips, tortilla chips, tortillas, tostadas, or anything else you have around the house.
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