Sun-Dried Tomato Dip

1. 1

   Combine first 5 ingredients in a 1-quart casserole, and cover with lid. Microwave at HIGH for 7 minutes or until sun-dried tomatoes are tender, stirring after 3 1/2 minutes. Combine the sun-dried tomato mixture, chopped tomato, oil, and salt in a blender or food processor; process until well-blended. Serve with toasted baguette slices.

2. 2

   Note: The dip will keep in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.