Description
This dip is so light and refreshing, perfect for summer! Easy to make, too.
Ingredients
- ⅓ cups Sun-dried Tomatoes In Oil
- ½ cups Packed Fresh Basil
- 15 ounces, weight Low Fat Ricotta
- ¼ teaspoons Salt
Preparation
Place tomatoes and basil in food processor. Pulse until roughly chopped. Add ricotta and salt and process until smooth. Let sit in refrigerator at least 1/2 hour to allow flavors to blend.
Serve with crostini, crackers, pita chips or vegetables.
