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Tomato and Basil Dip Platter

by Kate Mate (follow)
Kate Mate
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French onion dip is a favourite of mine, and it's made with french onion soup mix, so it got me thinking, what other dips can I make with soup mix. Then I came up with this and I think you will really like it.

Dip platter
Tomato and basil Dip Platter

Preparation Time: 5 minutes
Cooking Time: 0 minutes
Makes: Serves 2-4 people

For the dip
sour cream
whole egg mayonnaise
1-2 instant tomato soup sachets (see notes)
basil leaves
sundried tomatoes
To serve with the dip
1 long cheese kabana
1 packet of salt and pepper grissini
Seaweed or plain rice crackers gf
1 carrot

Drain the sundried tomatoes and cut them in half and then again each half into thirds.
Roughly chop basil leaves and add them to a large bowl with the sundried tomatoes.
To the bowl add the mayonaisse, sour cream and 1 or 2 soup sachets ( see notes before adding soup sachets)
Mix all ingredients until well combined and set aside while you prep the rest of the ingredients for the platter.
If serving tomorrow skip the following steps and place the dip into the fridge and you can do this just before serving.
Spoon the dip into a small to medium sized serving bowl and place on a clean serving board of you have one or large platter.

The flavour of this dip intensifies over night so when you make it you need to know when you will use this dip to know whether you need one sachet or two of the soup mix, as making this dip with two sachets and leaving it over night will mean it has a very strong flavour.
My general rule for making this-
Serving now use two sachets of soup mix.
Serving tomorrow use one sachet.

#Anti Pasta
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