Sun-dried Tomato Dip Recipe

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Ingredients

3 garlic cloves, crushed
1/4 tsp salt
1/2 tsp dried oregano
1/2 tsp dried thyme
2 c sliced seeded tomato
72 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 18 oz)
3 tbsps olive oil
1 c sun-dried tomatoes, packed without oil
3/4 c water

Directions

Step #1 Combine first 5 ingredients in a 1-quart casserole, & cover with lid.
Step #2 Microwave at HIGH for 7 mins or until sun-dried tomatoes are tender, stirring after 3 1/2 mins.
Step #3 Combine the sun-dried tomato mixture, sliced tomato, oil, & salt in a mixer or food processor/blender; process until well-mixed.
Step #4 Serve with toasted baguette slices.
Step #5 Note: The dip will keep in the refrigerator for up to 2 weeks.
Enjoy the Sun-Dried Tomato Dip recipe

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