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 garlic cloves
1/8 teaspoon salt
1/2 teaspoon basil
2 tablespoons 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. 2. Blend to the consistency of a spreadable paste. Chill in the refrigerator before serving.
Yield: 2 cups
For more great recipes, check out this weeks issue of Whisk by Ami
