Don’t start dipping. This isn’t a dip, it’s a spread. Take a knife and spread a thin layer over your hot slice of challah. You only need a bit. I enjoyed this spread at a restaurant. This version tastes exactly the way I remember.
In the bowl of a food processor or blender, combine margarine, garlic, salt, basil, soy milk, and sun-dried tomatoes.
Blend to the consistency of a spreadable paste. Chill in the refrigerator before serving.
You only need to make this once. Keep the spread in the refrigerator and it will last the entire Yom Tov season (if it’s not entirely finished)!