Sun-Dried Tomato Dip
|Per 1 tbsp (15 mL): about||-|
|total fat||1 g|
- 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.
- 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
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