TOMATO AND BASIL DIP1 cup sundried tomatoes
1 clove garlic
2 tbsp. dried basil
1/2 tsp. ground black pepper or 1/2 hot pepper
1/2 cup Xenia Extra Virgin olive oil
Put all the ingredients except for the oil in a
blender or
food processor. Process.
Place in a bowl. Pour oil over mixture and refrigerate.
Prior to serving bring to room temperature and mix.