Parmigiano Sun-Dried Tomato Dip

Author: Canadian Living

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.

  • Portion size 500 servings
  • Credits : Holiday Celebrations: 2007

Ingredients

  • 3/4 cups sour cream
  • 2/3 cups mayonnaise
  • 2 teaspoons lemon juice
  • 1 cup grated Parmigiano Reggiano cheese
  • 1/3 cup finely chopped drained oil-packed sun-dried tomatoes
  • 1/4 cup minced fresh chive
  • 1/4 cup minced green onion
  • 1/4 teaspoon pepper

Method

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.)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 79 mg
  • Protein 1 g
  • Calories 57.0
  • Total fat 5 g
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Parmigiano Sun-Dried Tomato Dip

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