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Basil and Sun-Dried Tomato Dip



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  • 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


Servings 8


Step 1

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.

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