Tomato pesto dip

Yield: 1 servings

Measure Ingredient
½ cup Tomato pesto sauce
¼ cup Sour cream
4 larges Tomatoes; coarsely chopped
1 cup Fresh basil leaves or 1/4 cup dried basil
¼ cup Chopped onion
2 \N Cloves garlic; crushed
1 cup Grated Parmesan cheese
½ cup Pine nuts or slivered almonds
¼ cup Oilve oil
¼ teaspoon Each salt; freshly ground pepper
1 pinch Cayenne pepper

SAUCE

Source: Ontario Greenhouse Website To make sauce: In food processor or blender, puree tomatoes, basil, onion, and garlic until coarsely chopped. Add cheese, nuts, oil and seasonings.

Process until smooth. Remove to container, cover and refregerate for up to 1 week or freeze for longer storage. Makes 3½ cups of sauce.

Combine ½ cup Tomato Pesto Sauce and ¼ cup sour cream.

Serve with either raw vegetables or potato chips.

Posted to JEWISH-FOOD digest by Plotnik Family <plotnik@...> on Aug 14, 1998, converted by MM_Buster v2.0l.

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