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Sun-Dried Tomato Dip

Course Appetizer
Cuisine American
Keyword balsamic dip, creamy tomato dip, party dip recipe, sun dried tomato dip
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 servings
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

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.