Sun-Dried Tomato Dip

Want the skinny on this dip? Fresh herbs and sun-dried tomatoes are the real flavor scoop.

  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 2

8
sun-dried tomato halves, (not oil-packed)
1/4
cup chopped fresh parsley
1
tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives
1
tablespoon olive or vegetable oil
2
teaspoons lemon juice
1
teaspoon red wine vinegar
1/2
teaspoon salt
1/2
teaspoon pepper
1
garlic clove, finely chopped
3/4
cup plain low-fat yogurt
3/4
cup sour cream

  • 1 Place tomato halves in 1 inch water in 1 1/2-quart saucepan. Heat to boiling; reduce heat to medium. Simmer uncovered about 5 minutes or until water has evaporated.
  • 2 Place tomatoes and remaining ingredients except yogurt and sour cream in blender or food processor. Cover and blend on medium-high speed until smooth.
  • 3 Place tomato mixture in medium glass or plastic bowl. Stir in yogurt and sour cream. Cover and refrigerate about 2 hours or until chilled.

Expert Tips

Serious calorie counters make this dip even lighter when they use fat-free yogurt and fat-free sour cream.

No self-respecting dip would be seen without an array of colorful cut-up vegetables, such as zucchini slices, red and yellow bell pepper strips and baby carrots.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon
Calories
15
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
5 mg
5 %;
Sodium
45 mg
45 %;
Total Carbohydrate
1 g
1 %
(Dietary Fiber
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
2%;
Iron
0%;
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.