Sun-Dried Tomato Dip
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Recipe based on 1 ratings.
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 16 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 2 g |
| fibre | 0 |
| chol | 2 mg |
| sodium | 60 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| vit A | 1 |
| vit C | 2 |
| folate | 1 |
- Portion size: 1-1/2 cups (375 mL)
Creamy and slightly tangy, this is just the dip to serve with thick-cut potato chips, raw vegetables or tortilla chips.
Ingredients
- 1/4 cup 1/4cupdry-packed sun-dried tomatosun-dried tomatoes
- 1 cup 1cuplight sour cream
- 1/4 cup 1/4cupminced green oniongreen onions
- 1/4 cup 1/4cupbuttermilk
- 1/4 tsp 1/4tspsalt
- Pinch Pinchpepper
- Pinch Pinchdried thyme
Preparation
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.)
Additional information :
Tip: Replace dry-packed tomatoes with 1/3 cup (75 mL) oil-packed sun-dried tomatoes, draining and patting dry before chopping. Omit rehydrating.
Source : Canadian Living Magazine: February 2006
