Sun-Dried Tomato And Basil Dip - cooking recipe

Ingredients

1/2 lb. Silken tofu
1/4 c. basil, finely chopped
1/4 c. sun-dried tomatoes, finely chopped, marinated in olive oil
1 small clove garlic, chopped
1 Tbsp. olive oil (from tomatoes)
1 to 3 Tbsp. lemon juice (start with 1 Tbsp., add to taste)

Preparation

Blend until smooth in blender. Serve with fresh vegetables. Keeps up to 4 days in fridge.
Freshen with lemon juice.