Rose Red Dip |

Posted on

12 May 2014



Rose Red Dip


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


  • 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.
Cooks Note

Join the Conversation