A creamy blend featuring sun dried tomatoes, basil and a hint of garlic can be served with freshly sliced garden veggies for dipping, or spooned onto toasted baguette slices. In fact, it goes great with just about anything…
even as a zesty topping for a baked potato!
Tomatoes are a summer favorite, but this savory dip is perfect for enjoying that summer flavor all year round.
1/4 cup sun-dried tomatoes
1/3 Cup sour cream
1/3 Cup mayonnaise
1/3 Cup plain yogurt
2 cloves garlic, finely minced
1 Tbsp fresh basil, chopped (or 1 tsp. dried)
1/4 Cup green olives, chopped
Place tomatoes in a small bowl (or mason jar) and add just enough of your favorite (best tasting!) balsamic vinegar until just covered.
Allow to soak for about an hour. Remove tomatoes from vinegar and drain well.
Chop finely and mix with other ingredients. If you’re using a mason jar, like we usually use, you can simply add your remaining ingredients, top with your blender blade and pulse for a moment or two to combine the ingredients. We called it the Mason Bullet (see how it works here)
Keep in refrigerator until ready to serve. Makes 16 Servings
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