Sun-Dried Tomato Dip

Author: Canadian Living

Creamy and slightly tangy, this is just the dip to serve with thick-cut potato chips, raw vegetables or tortilla chips.

  • Portion size 375 servings

Ingredients

  • 1/4 cup dry-packed sun-dried tomato
  • 1 cup light sour cream
  • 1/4 cup minced green onion
  • 1/4 cup buttermilk
  • 1/4 teaspoon salt
  • pinch pepper
  • pinch dried thyme

Method

In bowl, pour boiling water over tomatoes; let stand for 10 minutes. Drain and finely chop.

In bowl, stir together tomatoes, sour cream, onions, buttermilk, salt, pepper and thyme. Cover and refrigerate for 4 hours. (Make-ahead: Cover and refrigerate for up to 3 days.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 60 mg
  • Protein 1 g
  • Calories 16.0
  • Total fat 1 g
  • Cholesterol 2 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

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