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    Olive Tomato Dip

    Source of Recipe


    List of Ingredients

    3 large tomatoes
    8 Greek ripe olives, pitted
    1 tsp. sugar
    1/3 cup plain low-fat yogurt
    1/2 tsp. basil and 1/2 tsp. oregano
    5 fresh basil leaves, chopped


    Submerge whole tomatoes in boiling hot water for 30 seconds. Remove with a slotted spoon and place in iced water to cool. Peel tomatoes and cut into large pieces. Combine tomatoes, olives, sugar, yogurt and Johnny Ciao's Opera Mix in a food processor or blender and process until smooth. Stir in chopped basil and serve.

    Makes 1 cup




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