This recipe is inspired by a dip that I had last year. Hubby took me to a wine festival to celebrate our wedding anniversary(which is coming up soon) last year. We were sampling on a variety of wines, liquors, cheeses, and spreads. I sampled a bit of the sun dried tomato paste along with some mozzarella cheese and crackers and my mouth erupted a flavor explosion. I was tempted to buy a container of that sun dried tomato paste which I regrettably did not do. But instead I decided to try to replicate that dip only by adding some fresh chopped basil as well. I made a container of this paste and now half of it is gone. Yes, its that good! And very easy to make. Since sun dried tomatoes tend to be very salty, I don’t see a reason to add more salt.
For this recipe, you will need:
- 3/4 cup of marinated sun dried tomatoes
- 1 package of fresh basil
- 2 teaspoons of minced garlic
- Olive oil
- Lemon juice
- A pinch of ground pepper
Place tomatoes,basil, garlic, and pepper in a food processor. As its processing, drizzle in some olive oil and lemon juice and continue to process until achieved a paste like consistency. Serve with assorted vegetables, chips, crackers, or cheese slices.
*This dip can be made in advance. Refrigerate up to 24 hours before serving. The longer you leave this dip in the refrigerator, the better the flavor.