Sun-Dried Tomato Dip

By The Canadian Living Test Kitchen

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Nutritional Info
Per 1 tbsp (15 mL): about	-
cal	1616 cal
pro	1 g1g pro
total fat	1 g1g total fat
sat. fat	00 sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	2 mg2mg chol
sodium	60 mg60mg sodium
% RDI:	-
calcium	22 calcium
iron	11 iron
vit A	11 vit A
vit C	22 vit C
folate	11 folate

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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 dry-packed sun-dried tomatoes 1/4 1/4cup cupdry-packed sun-dried tomatosun-dried tomatoes
1 cup light sour cream 1 1cup cuplight sour cream
1/4 cup minced green onions 1/4 1/4cup cupminced green oniongreen onions
1/4 cup buttermilk 1/4 1/4cup cupbuttermilk
1/4 tsp salt 1/4 1/4tsp tspsalt
Pinch pepper Pinch Pinchpepper
Pinch dried thyme 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

Keywords : Vegetarian; Appetizers; Make-Ahead; Refrigerate/Chill; Buttermilk; Sun-dried tomatoes; Sour Cream;

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