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Sundried Tomato, Anchovy and Basil Dip
Ingredients
- 125g The Dairy House curd cheese
- 125 The Dairy House natural wholemilk yoghurt
- half a jar of sundried tomatoes (drained)
- half a tin of anchovy fillets (drained)
- a good handful of basil leaves
Method
Add the tomatoes, anchovies and basil to a food processor and whizz until smooth.
Add the curd cheese and yoghurt and process until everything is combined.
Season with pepper and maybe a squeeze of lemon juice. The anchovies and tomatoes are pretty salty, so season with caution!