Stage 4: Solid Food
September 16, 2015
Pair this dipping sauce with raw or cooked vegetables. Store dip in refrigerator.
5 sun-dried tomato, coarsely chopped
¼ cup of fresh parsley, chopped
1 tbsp of fresh chives, chopped
1 tbsp of olive oil
2 tsp of lemon juice
1 tsp of red wine vinegar
¼ tsp of rosemary, dried
1/8 tsp of oregano, dried
1/8 tsp of tarragon, dried
½ tsp of kosher salt
½ tsp of ground black pepper
1 clove of garlic, minced
1 cup of plain low-fat yogurt
1Rehydrate dried tomatoes in hot water for 10 minutes.
2Blend all ingredients in a blender until smooth. Season with salt, pepper or additional herbs to taste.
3Serve (warm or chilled) with vegetables such as celery, carrots, and cucumber. Can be made a day before serving. Store in refrigerator.