Sun-Dried Tomato Spread

 
  • Cooking and Prep: 10 m
  • Serves: 6
  • Contains:

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.

Ingredients (6)

Main ingredients

Start Cooking

Prepare the Spread

  1. In the bowl of a food processor or blender, combine margarine, garlic, salt, basil, soy milk, and sun-dried tomatoes.

  2. Blend to the consistency of a spreadable paste. Chill in the refrigerator before serving.

Tip:

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)!



  • rachel

    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?
    Posted by ludicrous |November 6, 2017
    Replies:
    Chaia Frishman
    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.
    Posted by Chaiaadmin|November 6, 2017
    0
    1
 
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  • rachel

    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?
    Posted by ludicrous |November 6, 2017
    Replies:
    Chaia Frishman
    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.
    Posted by Chaiaadmin|November 6, 2017
    0
    1

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