Ingredients
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Preparation
6 sun-dried tomato halves, packed in oil (I buy sun-dried tomatoes in oil from the salad bar or olive bar at the super market. (QFC)
1 cup plain yogurt (I substitute sour cream)
2 1/2 Tbsp frest basil leaves, chopped
1 Tbsp extra vergin olive oil
1 clove garlic, crushed
Salt and pepper to taste
Drain and chop sun-dried tomatoes. In a bowl, combine sun-dried tomatioes, yogurt, basil, oil and garlic. Mix well. (I just put all ingredients in a food processor and puree). Add salt and pepper to taste. Serve with Artesian Breads.
