Sun-Dried Tomato Dip
Creamy and slightly tangy, this is just the dip to serve with thick-cut potato chips, raw vegetables or tortilla chips.
Servings: 1-1/2 cups (375 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 16 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | trace |
| chol | 2 mg |
| sodium | 60 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 1% |
| vit C | 2% |
| folate | 1% |
-
1/4 cup (50 mL) dry-packed sun-dried tomatoes (1 oz/30 g)
1 cup (250 mL) light sour cream
1/4 cup (50 mL) each minced green onions and buttermilk
1/4 tsp (1 mL) salt
Pinch each pepper and dried 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »