Parmigiano Sun-Dried Tomato Dip
By The Canadian Living Test Kitchen
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This recipe makes 1 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per 1 tbsp (15 mL) : about |
- |
|
cal |
5757 cal |
|
pro |
1 g1g pro |
|
total fat |
5 g5g total fat |
|
sat. fat |
2 g2g sat. fat |
|
carb |
1 g1g carb |
|
fibre |
0 g0g fibre |
|
chol |
7 mg7mg chol |
|
sodium |
79 mg79mg sodium |
|
% RDI: |
- |
|
calcium |
44 calcium |
|
iron |
11 iron |
|
vit A |
22 vit A |
|
vit C |
33 vit C |
|
folate |
11 folate |
Real Parmigiano-Reggiano makes a noticeable difference. If preferred, use light sour cream and mayonnaise. Serve with yellow peppers, zucchini and blanched green beans for dipping.
Ingredients
- 3/4 cup sour cream 3/4 3/4cup cupsour cream
- 2/3 cup mayonnaise 2/3 2/3cup cupmayonnaise
- 2 tsp lemon juice 2 2tsp tsplemon juice
- 1 cup grated Parmigiano Reggiano cheese 1 1cup cupgrated Parmigiano Reggiano cheese
- 1/3 cup finely chopped drained oil-packed sun-dried tomatoes 1/3 1/3cup cupfinely chopped drained oil-packed sun-dried tomatoes
- 1/4 cup minced fresh chives 1/4 1/4cup cupminced fresh chivefresh chives or green onions
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
Preparation
In bowl, whisk sour cream, mayonnaise and lemon juice; whisk in cheese, tomatoes, chives and pepper. Cover and refrigerate for 1 hour.
(Make-ahead: Refrigerate for up to 5 days.)
Source : Holiday Celebrations: 2007