Basil and Sun-Dried Tomato Dip
- 6 sun-dried tomato halves, packed in oil
- 1 cup DANNON® All Natural Plain Yogurt
- 2 1/2 Tbsp. fresh basil leaves, chopped
- 1 Tbsp. extra virgin olive oil
- 1 clove garlic, crushed through a press
- Salt and pepper, to taste
Drain and chop sun-dried tomatoes. In a bowl, combine sun-dried tomatoes, DANNON® All Natural Plain Yogurt, basil, oil and garlic. Mix well. Add salt and pepper to taste. Serve with Artisan Breads. Refrigerate any leftovers.