Starters
Sun-dried tomato dip with cream cheese
Dip made with 200 g cream cheese, 80 g sun-dried tomatoes in oil, 2 tbsp tomato oil, milk, garlic and basil. Ready in 5 minutes, then 20 minutes in the fridge.
Method
- Roughly chop the tomatoes and peel the garlic.
- Briefly blend everything except the basil with a hand blender, until small pieces of tomato are still visible.
- Check the consistency: the dip should fall off the spoon. If needed, add a spoonful of milk.
- Taste, add pepper and stir in the chopped basil. It usually doesn't need salt.
- Chill for at least 20 minutes and drizzle with a little tomato oil before serving.
Minnelea products for this recipe
The preserves used in this recipe.
The liquid makes the difference between a spread and a dip: 2 tbsp tomato oil and 2–3 tbsp milk. Keeps in the fridge for 3–4 days.
