Sundried tomato dip
This is so easy and lasts weeks in your fridge! If you have leftover dip, be sure to use it on chicken, in soup, on sandwiches or with your eggs!
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- 1/2 quart sundried tomatoes in oil
- 2 tablespoons olive oil
- 1/2 cup fresh basil
- 2 tablespoons Balsamic vinegar
- teaspoon ½of salt if needed
- Add ingredients to food processor and blend.