Tested till perfect Sun-Dried Tomato Dip

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2006

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 1-1/2 cups (375 mL)


  • 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.

Nutritional Information Per 1 tbsp (15 mL): about

cal 16 pro 1g total fat 1g sat. fat 0
carb 2g fibre 0 chol 2mg sodium 60mg

% RDI:

calcium 2 iron 1 vit A 1 vit C 2
folate 1
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