Parmigiano Sun-Dried Tomato Dip
38 people added this to their Recipe Box
This recipe makes 1 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 57 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 7 mg |
| sodium | 79 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 1 |
| vit A | 2 |
| vit C | 3 |
| folate | 1 |
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
- 2/3 cup mayonnaise
- 2 tsp lemon juice
- 1 cup grated Parmigiano Reggiano cheese
- 1/3 cup finely chopped drained oil-packed sun-dried tomatoes
- 1/4 cup minced fresh chives or green onions
- 1/4 tsp pepper
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
- Keywords : Appetizers; Refrigerate/Chill; Make-Ahead; Tomatoes; Sour Cream; Mayonnaise; Cocktail Party;
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