Recipe by Zehava Krohn

Sun-Dried Tomato Spread

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Soy - Gluten

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

Main ingredients

Directions

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.

Tips:

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)!
Sun-Dried Tomato Spread

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rachel
rachel
6 years ago

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?

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Cnooymow{shman
Cnooymow{shman
Reply to  rachel
6 years ago

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.

Faigy Steinberg
Faigy Steinberg
2 years ago

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