Sun-Dried Tomato Dip

Sun-Dried Tomato Dip

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

Prep Time

20

Minutes

Total Time

2:20

Hrs:Mins

Makes

2

1/4

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.
Makes 2 1/4 cups dip
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
Serious calorie counters make this dip even lighter when they use fat-free yogurt and fat-free sour cream.
Serve With
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:

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