Pecorino, Tomato & Basil Dip with Walnuts
A tasty dip, perfect served with vegetable crudities.
150g FAGE Total
200g cherry tomatoes
30g pecorino cheese
10 basil leaves
10ml olive oil
Salt & pepper
- Halve the tomatoes and squeeze their juices into a bowl.
- Put the tomatoes into a blender, add the walnuts, pecorino and basil leaves. Pour in the olive oil, season and blitz.
- Pour the mixture into a bowl and add the yoghurt. Mix and serve decorated with basil.