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Ingredients
- 13 cups Sun-dried Tomatoes In Oil
- 1/2 cups Packed Fresh Basil
- 15 ounces, weight Low Fat Ricotta
- 1/4 teaspoons Salt
Method
- 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.