Sun Dried Tomato Dip
Other
Ingredients
-
1/2
Teaspoons
minced lemon zest
-
1 7/8
Tablespoons
minced fresh taragon
-
21/64
Cups
chopped fresh parsley
-
1/2
Teaspoons
koshar salt
-
1 7/8
Tablespoons
fresh lemon juice
-
21/64
Cups
chopped shallots
-
3/4
Cups
oil packed sun dried tomatoes drained
-
1 7/8
Cups
plain yogurt
-
8 7/8
Ounces
softened cream cheese
Instructions
Blend cream cheese, yogurt, tomatoes, shallots, lemon juice, zest and salt in a food processor until slightly chunky. Fold in parsley and tarragon. Transfer to a serving dish and chill at least 1 hour. Serve with crackers or bagel chips