• 3/4 cups finely cut contemporary bas
  • 2 little tomatoes, finely sliced
  • 2 1/3 cups fine dry bread particles
  • 3 cloves garlic, minced
  • 1 jalapeno spice up, seeded and finely trimmed
  • 1 teaspoon sea sodium
  • 1/2 cup olive oil

Directions

In a medium sized bowl, mix together the tulsi, tomatoes, bread particles, garlic, jalapeno, sea sodium and olive oil. Cover, and chill overnight. Serve with your preferred dippers!