Tomato yogurt dip

15 minutes

Difficulty

Serves 6

This creamy tomato yogurt dip combines sun-dried tomatoes, fresh basil and pine nuts for a rich, Mediterranean-inspired flavor. Perfectly paired with beetroot crispbreads, it makes a wholesome, vibrant snack or light appetizer.

Ingredients

1 cup of plain yogurt 150g

100g sun-dried tomatoes

1 clove of garlic

2 tbsp pine nuts (40g)

4 tbsp olive oil (40g)

7-8 basil leaves

Salt

Beetroot crispbreads for serving

Instructions

In the food processor, add the sun-dried tomatoes, garlic, basil, olive oil, pine nuts and mix for about a minute until the ingredients are homogenized.

In a bowl, add the yogurt, the mixture we prepared and mix well.

Serve with crispbreads of your choice.

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