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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.



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