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Sun-Dried Tomato Dip

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Betty Crocker Kitchens
Updated May 6, 2005
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Want the skinny on this dip? Fresh herbs and sun-dried tomatoes are the real flavor scoop.

Sun-Dried Tomato Dip

  • Prep Time 20 min
  • Total 2 hr 20 min
  • Servings 2
  • Ingredients 11
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

15 Calories
1 g Total Fat
0g Protein
1 g Total Carbohydrate

Nutrition Facts

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

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