Spring has nearly sprung. We have had some really spring-filled days in the last week or so, with blue cloudless skies and a watery sun. The washing has been hung outside to dry, bringing the fresh smell back in with it. It’s a sign of the times to come, or at least we hope it is. This change in the weather inspired me to make something that tastes of the summer and nothing reminds us more of summer than our oven dried tomatoes that were from our bursting at the seams polytunnel last summer. This dip was taken down to my parents’ house as part of a shared meal and it was really very tasty and it will be made again and again, I am sure of it.
It used up the last of the Total yoghurt – well they did give me a batch with a decent shelf life.
1 garlic clove, crushed
2-3 tbsp oven dried (or sun-dried) tomatoes in oil
3 tbsp fresh basil leaves
200g Total Greek yoghurt
salt and pepper
Blend the garlic, tomatoes and basil leaves in a food processor or blender, leaving them a little chunky, and mix with the yoghurt. Add salt and pepper to taste.