Italian Appetizer (Antipasti) Recipes - Sun Dried Dip (Salsetta di Pomodoro Secco) Recipe

Ingredients

• 400 g/14 oz/1 large can pimientos, drained

• 100 g/4 oz sundried tomatoes in oil

• 2 garlic cloves, crushed

• 15 ml/1 tbsp lemon juice

• 15 ml/1 tbsp chopped fresh parsley

• 300 ml/1 1/4 cups single (light) cream

• Salt and freshly ground black pepper

• Raw vegetable sticks, to serve

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Method:

1. Puree the pimientos, tomatoes and garlic in a blender or food processor.

2. Blend in the remaining ingredients. Serve with raw vegetable sticks.