12 May 2014
Rose Red Dip
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.
Transfer to a bowl, cover and refrigerate until needed. Serve with crudites and breadsticks for dipping.