Rose Red Dip [1]

50g drained sunblush tomatoes

1 tbsp tomato ketchup

4 basil leaves 110g cream cheese

6 tbsp Greek yoghurt

1/2 tsp lemon juice

1-2 tsp milk

Crudites and breadstickes to serve

1

Put all of the ingredients except the milk into a food processor and season with salt and pepper. Whiz until smooth. Add 1/2 tbsp of the oil from the tomatoes and 1 tsp milk and whiz again, adding the extra teaspoon of milk if the dip is too thick.
2

Transfer to a bowl, cover and refrigerate until needed. Serve with crudites and breadsticks for dipping.

Cooks Note