1 egg, large
1 tsp Dijon mustard
1 T lemon juice, fresh
pinch of salt & black pepper
3 T (heaping) CSD Tomatoes, Halves or Julienne Cut, undrained
1 C +/-, extra virgin olive oil
4-5 tsp California Sun Dry® Garlic
Place first 4 ingredients into food processor. Process for 2 minutes or until well pureed & slightly thick. Slowly add the olive oil while processing & mix thickens. Stop, taste, correct acidity with more lemon juice to taste & adjust seasonings. Add garlic, process briefly to blend well. Cover& refrigerate before use. Great as a vegetable dip or a dollop on finished soup.