Sun-Dried Tomato Dip

Sun-Dried Tomato Dip

Serves 4

-     250 g/8 oz sun-dried tomatoes

-     250 g/8 oz cream cheese, softened

-     60 g/2 oz pine nuts

-     3 tablespoons grated parmesan cheese

-     3 tablespoons chopped basil

-     Bagel chips or French bread, sliced

-     Selection of raw vegetables such as cherry tomatoes, celery sticks, carrot sticks, broccoli florets and green beans

Place tomatoes, cream cheese, pine nuts, parmesan cheese and basil in a food processor. Process until smooth. Serve with bagel chips or bread and vegetables.

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