Sun-Dried Tomato Dip

By The Canadian Living Test Kitchen

Tested till perfect

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Sun-Dried Tomato Dip

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

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