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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 279g Recipe makes 2 cups) |
||
| Calories 587 | ||
| Calories from Fat 451 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 50.2g | 77% | |
| Saturated Fat 24.4g | 121% | |
| Monounsaturated Fat 19.0g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 1518mg | 63% | |
| Potassium 1830mg | 52% | |
| Total Carbohydrate 32.1g | 10% | |
| Dietary Fiber 6.0g | 23% | |
| Sugars 0.3g | ||
| Protein 10.8g | 21% | |
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Sun-Dried Tomato Dip
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A little different from the ordinary dips. Cook time is chilling time.
2 cups
Ingredients
-
1 (7 ounce) jar sun-dried tomatoes packed in oil, drained
- 3 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon dried basil (or rosemary)
- 1 1/2 cups sour cream
Directions
1
Put first four ingredients in a food processor or blender.2
Process on high for 2-3 minutes.3
Add sour cream and process on low for about 30 seconds.4
Transfer to serving bowl and chill for at least 2 hours.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Main Ingredient > Vegetables > Tomatoes
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Preparation > Technique > No Cook
- Occasion > Everyday
Featured Reviews for This Recipe
From: Engrossed
On Jun 2, 2008
GREAT dip! Nice and thick and tastes like robust sundried tomatoes. If you like sundried tomatoes you're sure to like this! I enjoyed mine with crudites but I think it would be yummy with bread too. Freddy Cat says thanks for the treat! Made for the ZWT4.
From: ~Rita~
On Feb 24, 2006
The key here is to let the flavors meld then bring to room temperature! I did use fresh basil. Cut the sour cream down to 1 cup using low fat.
From: Mirj
On Sep 10, 2003
This was splendid. I used about 4 tablespoons of fresh basil and didn't even measure the garlic, just whacked up about 4 cloves. I had these with some all-cheese crackers and also spread on some cucumber planks, heaven!
From: Latchy
On Sep 4, 2003
I felt there was something lacking in this recipe. I think fresh basil would probably be better as I don't think basil dries well with flavour. I think it is well worth playing with and will do that at some time.
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