Parmigiano Sun-Dried Tomato Dip
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.
Servings: 2 cups (500 mL)
Ingredients:
| 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% |
-
3/4 cup (175 mL) sour cream
2/3 cup (150 mL) mayonnaise
2 tsp (10 mL) lemon juice
1 cup (250 mL) grated Parmigiano-Reggiano cheese
1/3 cup (75 mL) finely chopped drained oil-packed sun-dried tomatoes
1/4 cup (50 mL) minced fresh chives or green onions
1/4 tsp (1 mL) 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
 |
For more ideas on cooking with Real Cream, click here |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »