Sun-Dried Tomato Dip

• 1 Cup Sun-Dried Tomatoes, re-hydrated by soaking in warm water until tender, then drain well - Produce
• 1 Tbsp. Balsamic Vinegar – Aisle 3
• 1 Cup Organic Valley Cream Cheese – Aisle 1 Refrigeration
• 1/2 Cup Horizon Organic Sour Cream – Aisle 1 Refrigeration
• Fresh Basil Leaves, for garnishing - Produce

Puree the sun-dried tomatoes and balsamic vinegar in a food processor. Add the cream cheese and process until the mixture is smooth. Add the sour cream and pulse until combined. Be careful not to over process or the mixture will liquefy. Transfer the spread to a serving bowl and garnish with fresh basil. Serve with pita wedges, baked tortilla chips or carrot sticks.

Adapted from: www.foodfit.com