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Parve
Easy
10 Minutes
Diets 
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.
1 cup (2 sticks) unsalted margarine
5 cloves garlic or 5 cubes Gefen Frozen Garlic
1/8 teaspoon salt
1/2 teaspoon basil or 1 cube Dorot Gardens Frozen Basil
2 tablespoons Gefen Soy Milk
3/4 cup oil-packed sun-dried tomatoes
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.
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substitute for sun-dried tomatoes in oil? I have access to sun dried tomatoes, but not in oil?
is there a way I can use them in this recipe?
I think that if you put almost 3/4 cup sundried tomatoes in oil in a cup and fill rest of space with oil, it might be the same.
This one came out so bad, it basically has a margarine taste, I wasted the sundried tomatoes. I even added more sun dried tomatoes without the oil and still nothing