Sun-Dried Tomato-Tofu Dip - cooking recipe

Ingredients

2 lbs silken tofu
12 ounces marinated sun-dried tomatoes, drained and diced
2 cups fresh basil leaves
2 tablespoons roasted garlic
1/4 cup fresh lemon juice
2 teaspoons salt
1/2 teaspoon ground pepper
assorted raw vegetable sticks, such as carrots, cucumbers, zucchini or celery

Preparation

Puree tofu in blender until smooth.
Add remaining ingredients and mix well.
Keeps 3 to 4 days in an airtight container in refrigerator.