Sun-Dried Tomato Dip
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A creamy dip of balsamic-soaked sun-dried tomatoes, sour cream, mayonnaise, yogurt, garlic, basil and green olives. Chill it and serve with chips or vegetables.
Ingredients
- 1/4 cup sun-dried tomatoes
- Balsamic vinegar enough to just cover the tomatoes
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup plain yogurt
- 2 cloves garlic finely minced
- 1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
- 1/4 cup green olives chopped
Equipment
- mixing bowl
- cutting board
- chef’s knife
Directions
- Place the sun-dried tomatoes in a small bowl or jar and pour in enough balsamic vinegar to cover them.
- Soak for about 1 hour.
- Drain the tomatoes well.
- Chop them fine.
- Stir them together with the sour cream, mayonnaise, yogurt, garlic, basil, and olives until blended. You can also pulse briefly in a jar with a blender blade.
- Chill until serving.
Notes
Leftovers: airtight container in the refrigerator up to 4 days. Don’t freeze; don’t leave out more than 2 hours.
Nutrition
Serving: 18g | Calories: 50kcal | Carbohydrates: 1.4g | Protein: 0.6g | Fat: 4.7g | Saturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 4.9mg | Sodium: 68mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 0.9g | Vitamin A: 41IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 servings; the dry mix only; what you add to make it is not counted; plain yogurt counted as plain nonfat yogurt, fresh basil (the first choice counted). Brands and portions vary, so use it only as an approximation.
