Tomato dip

Ingredients for 1 servings:

• 125 g double cream cheese
• 25 g dried tomatoes
• 25 g tomatoes, dried and preserved in oil
• 1 garlic clove(s)
• 5 sprigs of oregano, fresh
• 8 leaves of fresh basil
• 25 ml extra virgin olive oil
• 1 drop of oil (lemon oil)

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

quick and vegetarian

First, gather the fresh ingredients from the garden. Pick the oregano leaves and separate the basil leaves from the stems. Then chop the sun-dried tomatoes into small pieces (5 x 5 mm) and add the tomatoes in oil to the blender. Crush the garlic clove, then add the cream cheese and blend for 20 seconds with an immersion blender. Scrape everything down to the bottom with a spatula and blend again. Add the olive oil and lemon oil, mix with a spoon and pour into a jar. Don’t add salt or pepper; my tomatoes in oil already contain salt. This makes a quick dip for baguette. Make it the day before if possible.